500 ml SELECTED VARIETIES
Wash, stem and seed peppers.
Scald peppers to soften.
Add remaining ingredients to hot water.
Purée in blender. Set aside.
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.
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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