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Tempura Batter:

  • All purpose flour 200 g
  • Eggs 2 pc
  • Water, sparkling, ice cold 400 ml
  • Potato starch 70 g
  • Bicarbonate soda 10 g

Black Garlic Aioli:

Onion Rings:

  • Onion, cut into rings 10 pc
  • Salt, Maldon flakes 10 g
  1. Tempura Batter:

    • Mix Plain flour, baking soda and potato starch together. And then pass through a sieve twice.
    • Crack the egg into the bowl and beat it roughly. Add the cold water and mix with chopsticks or a fork.
    • Mix gently while adding the flour in three stages.
    • Important: Lumps in the flour is completely fine. Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.
  2. Black Garlic Aioli:

    • Puree the black garlic then mix with Hellmann’s Real Mayonnaise and Siriracha sauce.
  3. Onion Rings:

    • Use a fork to help you stabilize the onion and cut 1cm rings. Light dust them with flour, before dipping and coating with the tempura batter. Sprinkle with maldon salt and serve with Aioli.