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🍽️ Crispy Spring Radishes in Tempura Batter with Fresh Salsa

418 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes
• 1 red chili pepper
• 1 shallot
• 2 tbsp freshly chopped cilantro
• 2 tbsp sesame oil
• 1 tbsp lemon juice
• 1 tsp brown sugar
• salt
• 800 g spring radish
• 1 egg
• 2 tbsp soy sauce
• 0.5 tsp curry powder
• 150 g flour
• 1 tsp baking powder
• peanut oil (for frying)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core.
5. 5. Dice the tomatoes into small pieces.
6. 6. Wash the chili pepper.
7. 7. Halve the chili pepper lengthwise.
8. 8. Remove the seeds and white pith from the chili.
9. 9. Finely chop the chili.
10. 10. Peel the shallot.
11. 11. Finely chop the shallot.
12. 12. Mix the tomatoes, chili, shallot, coriander, and oil in a bowl.
13. 13. Season the mixture with lemon juice, sugar, and salt.
14. 14. Wash the spring radishes.
15. 15. Peel the spring radishes.
16. 16. Trim the greens, leaving 4 to 5 centimeters of stem.
17. 17. Slice the radishes lengthwise into about 1-centimeter thick slices.
18. 18. Whisk the egg with the soy sauce, curry powder, and about 200 milliliters of ice-cold water.
19. 19. Quickly stir the flour and baking powder into the liquid.
20. 20. Ensure a thick batter forms.
21. 21. Dip the radish slices in batches through the batter.
22. 22. Let the excess batter drip off the slices.
23. 23. Fry the radishes in hot oil (approx. 170 degrees Celsius) until golden brown.
24. 24. Allow the frying time to be about 3 to 4 minutes.
25. 25. Place the finished radishes on kitchen paper to absorb excess fat.
26. 26. Serve the crispy radishes with the prepared salsa.

Nutrition per serving

• kcal: 418
• Protein: 9 g · Fett/Fat: 23 g · Carbs: 44 g