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Strawberry Tempura with Bittersweet Ginger Chocolate Sauce
Food Management Staff
April 1, 2007
1 Min Read
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
Heat oil in a deep fryer and stabilize temperature to 375°F.
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.)
Dip strawberries into batter and fry until heated through and crispy on the outside. Set aside.
Melt chocolate with ginger and cream in top of double boiler until smooth.
Per serving, plate 3 strawberries and drizzle or spoon chocolate sauce over.
Recipe and photo from the California Strawberry Commission.
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