EBI TEMPURA AND MISO SOUP

Every now and then I try to modify or upgrade my recipes. It may have been appear quite good on the first attempt, but I normally redo it to make some changes. And there may be times, that the first attempt is better than the second, there's also time that second attempt is much better than the first. What is important when you cook is that you always try to repeat your recipe once in awhile so you will be able to practice and make a better creation each time. Here I redo my Ebi Tempura and Miso Soup. Check out the ingredients!

INGREDIENTS:
EBI Tempura
1/2 kilo medium size to large size prawns
1 cup of flour
1 egg
1 cup of flour
ice cubes
2 tbsp calamansi
salt and pepper

Procedure:

1. Clean and de shell the prawns removing the intestine at the center.
2. Season with salt, pepper and calamansi.
3. Prepare the batter mix by combining the flour, water and egg.
4. Put the bowl of batter mix over another bowl filled with ice cubes and continue to stir.
5. Put the prawns one at a time to coat it and fry in a hot oil until golden brown.
6. Put in a strainer and serve.

Tempura Sauce:

Mix in a bowl, light soy sauce (Kikoman), 2 tbsp sugar, minced ginger, minced radish and water. Bring to a boil and enjoy as dipping sauce for Tempura, add some more radish/ginger if needed.

INGREDIENT:

Miso Soup

1/2 cup of Miso powder or Miso cube

2 pieces of Tofu sliced in cubes

Fish sauce

2 tbsp minced garlic

2 tbsp minced onion 

dried sea weeds

green onions

Soy sauce

Soup stock ( chicken, pork, beef, seafood)

salt and pepper to taste

Procedure:

1. Saute garlic and onion.
2. Pour in the soup stock and bring to a boil.
3. Once boiling, add in the miso powder or miso and stir
4. Season with fish sauce,salt and pepper to taste then add the tofu and simmer for 5 minutes.
5. Add the seaweeds and turn off the heat at once, the heat can already cook the seaweeds.
6. Upon serving, place some green onions on top and serve piping hot.
7. Enjoy!!