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Strawberry Tempura with Bittersweet Ginger Chocolate Sauce

1 Min Read
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FM Staff

Yield:12 servings

as needed vegetable oil,for frying
1 cup all-purpose flour
6 Tbsps.cornstarch
3 ⁄4 tsp.salt
2 Tbsps.sugar,or to taste
1 cup,2 Tbsps.ice cold soda water
2 lbs.strawberries (about 36 berries)
Bittersweet ginger chocolate sauce:
6 oz.bittersweet chocolate
3 tsps.pureed crystallized ginger chips
1 ⁄2 cup heavy cream

  1. Heat oil in a deep fryer and stabilize temperature to 375°F.

  2. In a bowl, combine flour, cornstarch, salt and sugar. Whirling with chopsticks, add the cold soda water to flour mixture, combining very lightly (batter should be lumpy.)

  3. Dip strawberries into batter and fry until heated through and crispy on the outside. Set aside.

  4. Melt chocolate with ginger and cream in top of double boiler until smooth.

  5. Per serving, plate 3 strawberries and drizzle or spoon chocolate sauce over.

Recipe and photo from the California Strawberry Commission.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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