Tuna tempura with Korean carrot salad – Food & Home Magazine
Instructions Sauté 1 chopped onion in a little oil until soft, add 3 chopped garlic cloves and remove from heat.
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Ingredients
- 1 chopped onion
- a little oil
- 3 chopped garlic cloves
- 30ml (2 tbsp) crushed coriander seeds
- 5ml (1 tsp) cayenne pepper
- 45ml (3 tbsp) vegetable oil
- 30ml (2 tbsp) vinegar
- 15ml (1 tbsp) honey
- salt
- pepper
- 6 – 8 carrots
- 600g tuna
- a small piece of nori
- 125g cake flour
- 15ml (1 tbsp) cornflour
- 2,5ml (½ tsp) baking powder
- 300 350ml soda water
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