PARTNERS
Tempura turkey tenders with ponzu
Ingredients
N 2 turkey tenders
For the seasoning
mL 40 soy sauce
mL 40 sake
G 10 minced ginger
G 5 minced garlic
For the tempura batter
G 50 flour
G 50 potato starch
mL 250 water
N 1 egg
For the ponzu sauced
mL 80 soy sauce
mL 50 yuzu juice (or lemon juice)
mL 15 rice wine vinegar
G 15 sugar
Preparation
- Mix seasoning ingredients, set aside. Mix ponzu sauce ingredients, stir until sugar is dissolved.
- Remove tendon from tenders. Cut tenders in half lengthwise and tenderize with a mallet until ¼ thick. Mix with seasoning and refrigerate for 2-4 h.
- Preheat frying oil to 180 °C (356 °F).
- Mix tempura batter with chopsticks or fork. Stir lightly- overmixing will cause the gluten to bind and create a “doughy” batter. There will be clumps in the batter, this is normal. Keep the batter cold until use.
- Remove tenders from seasoning and shake off excess. Dip in tempura batter and fry for 2-4’until just golden brown. Work in small batches and allow oil to heat back up before frying another batch. Rest cooked tenders on a wire rack or paper towel lined plate.
- Serve hot with ponzu.
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ChefWade Truong
Wine CouplingTrebbiano d’Abruzzo Superiore DOC
Other Info Kcal 437* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
