Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
Vegetable tempura
Ingredients
- 250 gram firm tofu
- 1 brown onion
- 1 small_piece (200g) fresh or frozen lotus root
- 8 fresh shiitake mushrooms
- 2 sheets toasted seaweed (yaki-nori)
- 20 gram cellophane noodles, cut in half vegetable oil, for deep-frying plain flour, for dusting
- 120 gram pumpkin, sliced
- 50 gram green beans, halved
- 1 kumara, sliced thinly
- 1 baby eggplant, sliced
- 1 red capsicum, seeded, cut into squares
- 1 carrot, sliced
- 1 lemon, cut into wedges
- 1 egg, beaten lightly
- 2 cup iced soda water
- 1 cup plain flour
- 1 cup cornflour
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