21 tháng 4, 2008

Rau Muống Chiên Xù ( Water Spinach Tempura with Peanut Sauce )

2-3 cups water spinach, cut into 3-inches length
Tempura mix
Oil to fry
1 green onion, cut into 2-inches length
1/4 onion, cut into strips
Carrot strips to garnish

Water Spinach: Just leave some young leaves, cut and wash thoroughly.

Mix tempura batter as directed in the box, dip water spinach in, turn to cover evenly. Deep fry over high heat, remove when it turns lighly yellow. Drain on paper towel. Stir-fry onion and scallion to garnish the dish. Serve with peanut Sauce.

Peanut Sauce

3 T creamy peanut butter
1 T coconut milk
1/2 T lime juce
1/2 T soy sauce or to taste
1/2 T sugar
1/4 T siracha hot sauce
1/2 clove garlic, minced

Mix all in a small bowl, add water if needed.

Source : KiKiRice Blog