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Serves
US | Metric
Ingredients
  • 14 Sprouts
  • Any brand of bacon jam
  • Pancetta
  • 300 ml Vegetable oil
  • 50 g Pancetta
Tempura batter
  • 80 g Plain flour
  • 160 ml Soda water
  • Pinch of salt
Tempura Sprouts, Bacon Jam & Crispy Pancetta Tempura Sprouts, Bacon Jam & Crispy Pancetta

Tempura Sprouts, Bacon Jam & Crispy Pancetta

A delicious festive snack!

Prep 15 minutes
Total 25 minutes

Tempura sprouts:

  • Start by trimming the sprouts to remove any dirt or unwanted leaves.
  • Place into a steamer and steam for around 4 or 5 minutes until slightly softened.
  • Add the oil to large saucepan and start to gently heat until it reaches around 180℃.
  • Make the tempura batter by mixing the flour, soda water and salt really well in a mixing bowl until completely smooth.
  • Once the sprouts have steamed, remove and place on kitchen towel to cool slightly and to remove any excess water.
  • Place the sprouts into the batter and give each a really good coating.
  • Once the oil is hot, lift the sprout from the batter. Allow a a couple of seconds for the excess batter to drip off before gently lowering into the oil with a slotted spoon.
  • Fry for around, 3 or 4 minutes. The batter will become really crisp and turn a light golden brown when ready., Remove and place on kitchen towel to remove excess oil.
  • Season with a good pinch of salt.
  • Meanwhile, finely dice up the pancetta and fry until crisp and golden and use to garnish along with the bacon jam.


Tempura Sprouts, Bacon Jam & Crispy Pancetta Tempura Sprouts, Bacon Jam & Crispy Pancetta

Tempura Sprouts, Bacon Jam & Crispy Pancetta

A delicious festive snack!

favorite
print
like
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 14 Sprouts
  • Any brand of bacon jam
  • Pancetta
  • 300 ml Vegetable oil
  • 50 g Pancetta
Tempura batter
  • 80 g Plain flour
  • 160 ml Soda water
  • Pinch of salt

Tempura sprouts:

  • Start by trimming the sprouts to remove any dirt or unwanted leaves.
  • Place into a steamer and steam for around 4 or 5 minutes until slightly softened.
  • Add the oil to large saucepan and start to gently heat until it reaches around 180℃.
  • Make the tempura batter by mixing the flour, soda water and salt really well in a mixing bowl until completely smooth.
  • Once the sprouts have steamed, remove and place on kitchen towel to cool slightly and to remove any excess water.
  • Place the sprouts into the batter and give each a really good coating.
  • Once the oil is hot, lift the sprout from the batter. Allow a a couple of seconds for the excess batter to drip off before gently lowering into the oil with a slotted spoon.
  • Fry for around, 3 or 4 minutes. The batter will become really crisp and turn a light golden brown when ready., Remove and place on kitchen towel to remove excess oil.
  • Season with a good pinch of salt.
  • Meanwhile, finely dice up the pancetta and fry until crisp and golden and use to garnish along with the bacon jam.