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Tempura Chicken and Courgettes with Tomato Chilli Dip
Crispy battered chicken and courgettes served with a spicy, simmered tomato and basil dipping sauce.
Chicken
Spicy
Deep-Fried
Starter
Tempura
Estimated Nutrition
Calories
1120.5
kcal / serving
1120.5 kcal total
Carbs
87.5
g
per serving
87.5 g total
Fat
68.4
g
per serving
68.4 g total
Protein
38.2
g
per serving
38.2 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Self-Raising Flour
1
tsp
Caster Sugar
CondimentsSauces
200
ml
Passata
Liquids
200
ml
Sparkling Water
cold
1
tbsp
Lime Juice
Meat
0.5
piece
Chicken Breast
skin removed, thinly sliced
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tsp
Dried Chilli Flakes
1
handful
Basil
fresh, chopped
OilsFats
300
ml
Vegetable Oil
for deep-frying
Other
10
piece
Ice Cubes
Vegetables
1
piece
Courgette
cut into batons
Method
1
Whisk ice cubes, flour, and 200ml water to create a thick batter.
2
Heat 300ml vegetable oil in a large saucepan until hot.
3
Dip chicken and courgette into batter and fry for 4 minutes until golden.
4
Drain the fried items on kitchen paper.
5
Simmer passata, chilli, sugar, lime juice, and basil for 5 minutes until thickened.
6
Serve the tempura with the dipping sauce on the side.