Tempura style stuffed tomatoes
May 16, 2014 19:58:15 GMT
Post by Deleted on May 16, 2014 19:58:15 GMT
As France gets pulled deeper and deeper into the abyss of fusion food, so do I, so I decided to make this dish today and document my success or failure.
Oops, I forgot to take a picture of when you peel the tomato skin from the flesh, while leaving it attached to the top of the tomato. Yes, it is not always easy, so you will lose a few pieces of skin when you do this.
Dip the tomatoes in the tempura. Some of the stuffing may try to fall out, but just keep your fingers over it until you drop the tomato into hot oil. The tempura will immediately create the necessary plug. The skin that you left on will become crispy petals.
Remove the tomato once the tempura begins to become golden but before the tomato commits suicide.
Here are my lovely tempura style stuffed tomatoes.
You probably have some tempura batter left over, so you can fry a bit of baby corn and maybe some of those weird filament mushrooms from Korea. ("enoki") Dinner is served!
You start with some medium sized vine tomatoes.
Unlike normal stuffed tomatoes, instead of cutting the caps off, you cut the bottoms off.
As usual, you empty out what is inside, and then you make little slits all around the skin.
Plunge the tomatoes into boiling water for about two minutes, and then place them in a bowl of cold water.
Unlike normal stuffed tomatoes, instead of cutting the caps off, you cut the bottoms off.
As usual, you empty out what is inside, and then you make little slits all around the skin.
Plunge the tomatoes into boiling water for about two minutes, and then place them in a bowl of cold water.
Oops, I forgot to take a picture of when you peel the tomato skin from the flesh, while leaving it attached to the top of the tomato. Yes, it is not always easy, so you will lose a few pieces of skin when you do this.
Chop some onions and garlic and put it in a frying pan with olive oil (EVOO of course).
Salt and pepper! You shouldn't have to be told this.
Add some ground beef to brown, followed by a dash of soy sauce.
Stuff the tomatoes but let them sit for a bit as you have completely traumatized them.
Make a bit of tempura batter.
Salt and pepper! You shouldn't have to be told this.
Add some ground beef to brown, followed by a dash of soy sauce.
Stuff the tomatoes but let them sit for a bit as you have completely traumatized them.
Make a bit of tempura batter.
Dip the tomatoes in the tempura. Some of the stuffing may try to fall out, but just keep your fingers over it until you drop the tomato into hot oil. The tempura will immediately create the necessary plug. The skin that you left on will become crispy petals.
Remove the tomato once the tempura begins to become golden but before the tomato commits suicide.
Here are my lovely tempura style stuffed tomatoes.
You probably have some tempura batter left over, so you can fry a bit of baby corn and maybe some of those weird filament mushrooms from Korea. ("enoki") Dinner is served!