Ginseng Tempura
Ginseng tempura recipe—perfect as a healthy delicacy for an energy boost!
Ingredients
Main ingredients
- Fresh ginseng (medium size) 2 root
- Tempura flour 40 g
- Ice water 50 ml
- Cooking oil 200 ml
Seasonings/Sauce
- Honey 1 tbsp
- Salt 0.25 tsp
Nutrition summary
Carbohydrates
26 g
43%
Protein
3 g
5%
Fat
14 g
52%
Cooking steps
-
1
Remove the rhizome of the ginseng and scrub off any dirt under running water with a brush, then dry completely.
-
2
Slice the ginseng root lengthwise into thin pieces about 0.5cm thick and keep the fine roots attached.
-
3
In a bowl, add tempura flour and 0.5 teaspoon of salt. Pour in cold ice water and gently mix with chopsticks until the batter is just combined and powder is still visible.
-
4
Lightly coat the prepared ginseng with dry tempura flour, then dip into the batter for a thin coating.
-
5
Pour cooking oil into a pan and heat to 170°C (338°F). When the batter floats up quickly, add the ginseng.
-
6
Fry the ginseng over medium heat until golden. The fine roots fry quickly, so remove them once they change color.
-
7
Drain excess oil on paper towels and serve with 1 tablespoon of honey if you prefer.
