Tempura terung Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep fried. Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. It's served at Japanese restaurants worldwide.

Bahan Membuat Tempura terung

1 buah terung ungu panjang.
250 gr tepung terigu protein sedang (bogasari segitiga biru).
2 sdm tepung maizena.
1 butir telur ayam kocok lepas.
1/2 sdt garam.
1 sdt gula.
1 sdt parsley kering (tidak pakai juga boleh).
1/4 sdt merica bubuk.
200 gr tepung roti.
200 ml susu uht.
500 ml minyak goreng.

Langkah Memasak Tempura terung

Potong terung ungu tipis-tipis, gulingkan di atas tepung terigu dalam wadah yg belum di bumbui. Atur dalan wadah jangan di tumpuk..
Campur tepung maizena, gula, garam, merica, dan parsley kering kedalam tepung terigu, aduk rata. Masukkan telur kocok dan susu uht. Aduk sampai tercampur rata..
Panaskan minyak goreng dalam wajan dengan api kecil. Celupkan terung dalam adonan lalu gulingkan ke tepung roti, di bolak balik sampai terung tertutup rata, dan goreng dalam minyak yg sudah panas. Lakukan satu persatu sampai terung habis..
Setelah warna terung keemasan, angkat dan tiriskan. Sajikan dengan saus sambal dan mayones. Kriuk!.

Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside. How to make delicious tempura prawns at home. This is a very easy recipe and tastes great. Well made tempura batter is definitely a key for great tempura.

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