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Chikuwa and seaweed tempura

FULL RECIPE

Ingredients:

4 Chikuwa
3 tbsp Flour
1 tbsp Ground seaweed
2½ tbsp Water
1 tbsp Soy sauce
  Olive oil

  

   

   

   

 

 

Directions:

  1. Halve each chikuwa then halve them by slicing through lengthwise
  2. Mix flour, seaweed and water to make the tempura batter
  3. Heat olive oil, enough to submerge the chikuwa slices halfway in a saucepan
  4. Coat each chikuwa slice in batter  then deep-fry
  5. Add the chikuwa and cook until the batter turns crispy

 

Total preparation and cooking time: 15 minutes 

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