Horseradish tempura batter
Ingredients for 4-6 servings:
1 egg white
100 ml of water or milk, ice-cold
30 g of SteirerKren
80 g of corn starch
30 g of flour
1 pinch of baking powder
Pinch of rock salt
Around 600 g of vegetables for deep frying, e.g.: carrot, celery, asparagus, baby leek, roots of all kind
For the tempura batter, beat the egg white while cold with a little salt until it is stiff. Mix the rest of the ingredients together well – fold in the egg white. Put vegetable strips in salted iced water for 5 minutes – “in this way they will be much crispier and the taste more intense!” Then drain the vegetables well and dip in the batter. Drain again and deep fry in hot vegetable oil at 180 degrees until crispy.
If the batter is not spicy enough for you, simply add wasabi paste or powder.
These vegetables are served with horseradish dip sauce for which sour cream is mixed with SteirerKren, salt and a little lemon juice. Also goes very well with a fruity sweet chilli sauce refined with SteirerKren.