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Beef Tempura with Red Capsicum Salsa


  • 500g eye fillet of beef

  • 100g cornflour

  • 100g plain flour

  • 1 tsp wasabi paste

  • 1 tsp ground ginger

  • 1 tsp dried hot chilies

  • 2 eggs

  • 2 cups of ice cold soda water

  • Salsa

  • 50g fire roasted peppers

  • 4 spring onions

  • 150-200ml natural yoghurt

  • 1 long green chili

  • 1 clove garlic

  • 1 small Lebanese cucumber


  • 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.


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