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Okra Tempura and Pepper Sambal https://www.metro.ca/userfiles/image/recipes/tempura-gombo-sambal-piment-1969.jpg PT20M PT10M PT30M
Sambal:Wash, stem and seed peppers.Scald peppers to soften.Add remaining ingredients to hot water.Purée in blender. Set aside.Tempura:Sift together flour, baking powder and salt.Cook okra in boiling salted water 5 minutes.Cool, drain and set aside.Put egg yolk in the centre of flour and mix well, rubbing flour between your hands.Add water and mix well.Let batter stand 10 minutes.In a wok, heat oil to 325°F (160°C).Dip okra in tempura batter.Fry on each side until nicely coloured.Put tempuras on paper towels.Serve with pepper sambal.
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1 cup (250 g) cherry peppers 1 Tbsp. (15 mL) boiling water 1 tsp. (5 mL) Salt 1 tsp. (5 mL) white vinegar 1 pinch sugar 1 tsp. (5 mL) canola oil 1 cup (250 g) flour 1 1/2 tsp. baking powder 1 pinch Salt 8 okra 1 egg yolk 10 oz (310 mL) cold water 2 1/2 cups (625 mL) canola oil
Okra Tempura and Pepper Sambal

Okra Tempura and Pepper Sambal

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 g)
    cherry peppers
  • 1 Tbsp.
    (15 mL)
    boiling water
  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    white vinegar
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    2.5 L


  • 1 pinch
    sugar
  • 1 tsp.
    (5 mL)
    canola oil
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    1.18 L SELECTED VARIETIES


  • 1 cup
    (250 g)
    flour
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  • 1 1/2 tsp.
    baking powder
  • 1 pinch
    Salt
  • 8
    okra
  • 1
    egg yolk
  • 10 oz
    (310 mL)
    cold water
  • 2 1/2 cups
    (625 mL)
    canola oil
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    1.18 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Sambal:

Wash, stem and seed peppers.

Scald peppers to soften.

Add remaining ingredients to hot water.

Purée in blender. Set aside.

Tempura:

Sift together flour, baking powder and salt.

Cook okra in boiling salted water 5 minutes.

Cool, drain and set aside.

Put egg yolk in the centre of flour and mix well, rubbing flour between your hands.

Add water and mix well.

Let batter stand 10 minutes.

In a wok, heat oil to 325°F (160°C).

Dip okra in tempura batter.

Fry on each side until nicely coloured.

Put tempuras on paper towels.

Serve with pepper sambal.

Source : Chef José Trottier

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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