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http://www.lifestylefood.com.au/recipes/9780/beef-tempura-with-red-capsicum-salsa

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Beef Tempura with Red Capsicum Salsa

Ingredients

  • Salsa

Method

  • 1.

    Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then pour over the yoghurt and stir through the red peppers.

  • 2.

    Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour.

  • 3.

    Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about 1-2 minutes or until crispy and serve immediately.

Notes

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Tempura with Red Capsicum Salsa.

 
 

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