Sunday, 18 September 2011



1)    Fresh cassava root (from which tapioca is made) – 1 kg.
2)    Maida (refined wheat flour) – 400 gm.
3)    Corn flour – 100 gm.
4)    Coconut or other cooking oil - to deep fry
5)    Salt – 2 teaspoon

To Cook:
Wash and peel the cassava. Cut away the woody portion. Divide the rest of the root into cylindrical pieces of 3 to 4 inches in length. Keep one such cylinder upright on the cutting board. Use the chef knife or a sharp long blade knife to slice the root into ¼ inch thick slices. Since the cassava root is quite hard, slice carefully. Once you gain experience, you can slice even longer cylinders to extra thin slices. The thinner the slice, the tastier will be the snack. Now put both the flours and the salt into a blender or food processor. Add a little water and blend to make a thick batter. The consistency should be thinner than that of bread batter but just a little thicker than pancake batter. Put the batter in a bowl.
Set a wok on the stove. Pour in the oil. When the oil is hot and about to produce a light smoke, dip the cassava slices in the batter and deep fry. Lift out when the tempura is crisp and serve hot.

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