Tempura Seaweed frittata

It is that time again in winter, where it is always hard to get up in the morning! I have been quite tiring in the last 2 weeks after having so much commitment in life. The winter season is always the busiest time in the year particularly at work – since it is the financial end year in Sydney. There are always loads and loads of work waiting for me to say “hello” to! Besides work, home is another place that I seem to have a lot to do and catch up with (well, not to mention the housework and cleaning!). I would even say that it is also that time of the year (yes, again!)  where I feel like eating something a little different and a little “what-the”.. hahaha.. yep, something that I don’t normally do (or something that probably doesn’t make much sense). But you never know, there are always unbelievable things happening in this world, and I would even say, this dish was better than expected! colourful frittata 01
I’m a freak with corn  and peas, {not to forget mentioned this warm casserole and little dim sim} and this morning  the very first thing that comes into mind was an appetizer that I would die for! With some fresh corn and frozen peas, this (could I use the word dodgy”) frittata is ready in hand! I scrapped off all the fresh corn kernels off the stick, wash them and mix it with the defroze peas – then add some seaweed, (just to be a little colourful!) and made my own frittata!!! I hope you’ll like it too!

fi's invention

You’ll need (makes 10):

  • Seaweed Nori, finely cut
  • 50 grams Corn kernels
  • 50 grams of green peas
  • 3 tablespoons Tempura flour
  • 100 ml of cold water
  • Pinch of salt
  • 1/2 teaspoon of black pepper
  • Oil for frying
  • chilli powder, for serving

colourful frittata 03How to?

  1. Wash and drain corn kernels and peas completely. Leave aside.
  2. Cut seaweed into small pieces.
  3. Sprinkle corn and peas with some pepper and salt and mix well.
  4. In a bowl, mix tempura flour and cold water until all solid dissolve.
  5. Heat up a wok with oil, enough for deep frying.
  6. Wait until oil reach 180°C.
  7. Add corn mixture and seaweed into the tempura batter and mix until combined.
  8. Use a tablespoon, scoop a leap full of corn mixture and slowly slide it into the oil and cook until golden brown. Don’t forget to turn it to the other side to avoid over-cooking.
  9. Repeat with the rest of the mixture.
  10. Remove from heat and sit on absorbent paper to remove excess oil.
  11. Sprinkle over with some chilli powder. Serve warm.

colourful frittata 02Tips:

  • Make sure that the oil is heated to 180°C to ensure a good consistency whilst deep-frying.
  • The action needed to be quick when putting the scoop of mixture into the oil. Use a wooden spoon/ or chopsticks to help hold them together so the mixture does not split.
  • Chilli Powder can be substitute with mayonnaise.
  • Ensure that the peas and corns are dry completely to avoid oil spatting.

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