Hello, I’m Elise. Today, I will show you a way to make curry flavoured brussels sprouts tempura recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Curry Flavoured Brussels Sprouts Tempura Recipe

Curry Flavoured Brussels Sprouts Tempura is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Curry Flavoured Brussels Sprouts Tempura is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook curry flavoured brussels sprouts tempura using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Curry Flavoured Brussels Sprouts Tempura:

1. Prepare 12 Brussels Sprouts *small ones recommended
2. Make ready Oil for frying
3. Take <Curry Flavoured Tempura Batter>
4. Get 1/2 cup Cold Water
5. Take 1 Egg *whisked
6. Make ready 1/2 cup Self-Raising Flour OR Plain Flour
7. Take 2-3 tablespoons Potato Starch Flour *OR Corn Starch Flour
8. Get 1/2 teaspoon Salt
9. Get *Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower
10. Get 1 tablespoon Curry Powder

Steps to make Curry Flavoured Brussels Sprouts Tempura:

1. Clean and trim Brussels Sprouts, and cut them in half.
2. Make Curry Flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add whisked Egg and Cold Water, and mix lightly.
3. Heat Oil to 160°C to 170°C. Dip Brussels Sprouts into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. *Note: If Oil is too hot, batter turns golden too quickly before Brussels Sprouts are cooked.
4. Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney.
5. *Note: The amount of the batter is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.

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