Tempura Sardines
Ayam Brand, Malaysia.
This sounds really good, and is on my to cook and taste list. This is Malaysian in nature. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Lunch, Main Dish
Cuisine Malaysian
- 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
- 2 spring onions, sliced, white and green parts
- 2 cloves garlic, minced
- 1 red chili, seeded and finely sliced, optional
- ½ teaspoon white pepper powder
- salt and sugar, to taste
- 100 grams tempura flour, (4 oz)
- 200 ml ice water, (bit over ¾ cup)
- cooking oil, for frying
Mix the batter by adding the tempura flour to a mixing bowl and adding ½ cup of ice water, stir to make a thick batter, add water a tablespoon at a time to make the batter with a dripping consistency.
Open the tin of sardines and drain the olive oil into a small bowl, remove sardines and split each in half.
Heat some oil in a pan, about ¾ inch for a minimal deep fry. When the oil is hot but not smoking, dip the sardines in the batter and let the excess drip off, then deep fry until golden brown and crispy, work in batches. Remove to paper towels to drain.
In another pan, heat the olive oil from the sardines, when hot, add the garlic and chili if using, until fragrant. Add the spring onion and the tempura sardines. Toss with salt as desired, the white pepper, and sugar as desired.
Serve.
Low cost per serving.
Shortcut: Sardines in Olive Oil (Slow Cooker).