Mary Miso - Recipes for every day - Cookbooks
Wasabi yogurt:
180g greek yogurt
5 sprigs of thyme
1 garlic clove, chopped
1 table spoon wasabi paste
1 pinch of sugar
1 table spoon lemon juice
Salt and pepper
Tempura dough:
240g cold water
1 egg
120g plain flour
10g baking powder
300g pumpkin, chopped in fingers
Sea salt
5 table spoon plain flour
Cooking oil
Wasabi yogurt: Mix all ingredients and season with salt and pepper.
Tempura dough: Mix all ingredients.
Heat up cooking oil to 180°C. Check the temperature with a thermometer. If you don't have one, gently place some dough into the hot oil, and if it floats, you reached the temperature.
Season pumpkin with sea salt and flour. Pull through the tempura dough and place carefully into the hot oil. Fry for 3 minutes and drain them on paper towels.
Serve with the wasabi yogurt.
