Tempura Gnocchi with Shiso Yuzu Pesto
Recipes Category
- STARTER
Ingredient
- SPECIAL
Ingredients
Ingredients for 1 appetizer
- Welna Tempura Batter Mix 15g (1.5tbsp)
- Ice cold water 24g (1.6tbsp)
Ingredient A (*)
- Shiso 5 leaves
- Yuzu kosho (Yuzu pepper paste) 1/2 tsp
- Olive oil 1 tbsp
- Sugar 1/2 tsp
- Celery 10g
- Gnocchi 100g
- Welna Tempura Batter Mix 5g (1/2 tbsp)
- Frying Oil as needed
- Parmesan cheese 10g (1/3oz)
Direction
- 1.
To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
- 2.
To make Shiso Yuzu pesto combine ingredient A. ( *Can substitute to basil pesto and skip this step)
- 3.
To evenly dust gnocchi with Welna Tempura Batter Mix, combine 1/2 tbsp of Welna Tempura Batter Mix and chicken in a plastic bag, add air and shake.
- 4.
Dip gnocchi in tempura batter (made in step 1) to coat.
- 5.
Fry gnocchi in 350 F oil till light gold.
- 6.
Plate Shiso Yuzu pesto on center of plate and place tempura gnocchi on top with shaved parmesan cheese.
