My tempura butter for tempe dish

This is a recipe of my original tempura that I shared at one of my workshop quite a while ago.

Traditionally tempura involves flour and eggs in the butter, but I like to use rice flour and flax seeds instead.

Wheat flour based tempura becomes soggy after a while, but rice flour tempura can stay much crispier.

That is why you should try this.

This is the image of the traditional dipping sauce.

The radish is usually grated daikon radish but in Germany I also use pink tiny radish .

Note

After adding ground flaxseed, the dough should not be left for more than 5 minutes.

It will harden.

But if you want to deep fry (boiled)chick peas with this tempura butter ,

thicker butter will coats the beans better!

So now you know that Tempura is not all about vegetables.

Enjoy it with tempeh or beans as well.