sweet potato tempura

• metric
• u.s.

ingredients:

• 100 g sweet potato
• salad oil for deep frying
• a little flour
• a little salt

coating:

• 1 egg
• 40 ml cold water
• 20 g flour

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

step 1:

Cut the sweet potato into 0.5 cm. wide slices.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the sweet potato slices lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the sweet potato slices into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry the sweet potato slices a few minutes until golden brown.

step 6:

To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls.