Appetizer, Beans, Egg, Italian Food, Party, Recipe, Spanish Food, Vegetables|Vegan, Vegetarian (Shoujin), Western Food
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Moroccan String Beans Tempura|モロッコいんげんの天ぷら

This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents.

The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura.

I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc.

[Servings for two]

  • Moroccan String Beans 
  • Flour
  • Deep Fried Oil
  • Orange (for garnish)
  • Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g]
  • Olive Oil 16 g
  • Egg White (1 egg white) 24g approx.
  1. Remove the streaks and clean up the Moroccan string beans.
  2. Make the Beignet dough, by blending all the dry ingredients in a bowl, adding 30cc of cold water, mix well. Add olive oil second.
  3. In a separate bowl, beat the egg whites until quite stiff. Add 1/3 of the egg whites to the Beignet dough, mix with a spatula. Add another additional 1/3 until all have blended well into the Beignet dough.
  4. Wash the Moroccan string beans, dry well and let it sieve through the dough (covering the vegetable with a thin layer of dough) . Prepare a fried oil in a pan, heat to 165 ° C and fry until lightly colored. Add oranges to garnish when serving.

「サクッと旬の野菜を天ぷら」という家庭画報で見たレシピです。 パプリカパウダーを入れることによって色が洋食的にオレンジに仕上がります。天ぷらの生地よりも扱いやすく、モロッコいんげんは外はさっくり、中はしっとりとした食感でとても美味でした。

モロッコいんげんにこだわらずに旬の野菜、天ぷらでいただいても美味しい野菜にも使えるので記憶してきたい天ぷら生地、ベニエ生地です。

【材料 2人分】

  • モロッコいんげん
  • 小麦粉 適量
  • 揚げ油 適量
  • オレンジ(半月切り) 適宜
  • ベニエ生地(作りやすい分量) [小麦粉 50g/ベーキングパウダー 1g/パプリカパウダー 1.6g/塩 1g]
  • オリーブ油 16g
  • 卵白 24g  1個分

【作り方】

  1. モロッコいんげんは筋を取り洗っておく。
  2. ベニエ生地を作る。ボウルにベニエ生地の分量に冷水30ccを入れ、よく混ぜ合わせる。オリーブ油を加えてさらに混ぜる。
  3. 別のボウルで卵白をツノが立つ程度に固く泡立てる。2の1/3を卵白に加え、へらで混ぜる。均一になったら、さらに1/3を加えて同様にする。残りの2が入ったボウルに生地を戻し、混ぜ合わせる。
  4. モロッコいんげんの水けを拭き、3にくぐらせる。鍋に揚げ油を入れて、165℃に熱し、薄く色づくまで揚げる。器に盛り、好みでオレンジを添える。
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