Ingredients
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150 g | edamame beans0.33 lb
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100 g | yogurt0.22 lb
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15 drops THC infused MCT oil
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6 ml | 0.2 oz Hemp seed oil
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12 g | wasabi paste
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2 chili peppers without seeds
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from ½ lemon lime juice
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pinch Salt
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pinch raw brown cane sugar
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Tempura prawns:
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20 prawns
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Tempura batter:
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240 ml | 8.1 oz ice water
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145 g | 0.31 lb flour
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1 Large eggs
Directions
Edamame beans are still unripe green soybeans and are primarily served in Japan with salt and chili, for example in bars with beer. Meanwhile, the healthy bean has made its way into restaurants worldwide and can be found in many variations in all kinds of dishes.
We didn’t miss the chance to develop a spicy edamame dip with a little extra touch.
Steps
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1
Done
10 min
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The edamame beans are processed together with the other ingredients,- the chilies previously crushed, in a blender to a homogeneous mass and then seasoned with a little salt and a pinch of brown sugar. |
|
2
Done
10 min
|
Tempura prawnsTempura refers to a preparation variant of deep-fried food in Japanese cuisine. Various foods such as meat, fish or vegetables, mushrooms or sprouts are coated with a batter of flour, egg and ice water and fried in hot oil. |
|
3
Done
15 min
|
The prawns are stripped of their shells before preparation, leaving the tip of the tail intact. With a slight cut along the middle of the back, the intestines are exposed and carefully pulled out with the tip of a knife. |
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4
Done
15
|
Tempura batter:For a good tempura batter, it is important to have ice cold water and the finest flour possible. |
|
5
Done
10
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The prawns are now pulled through the freshly mixed tempura batter, completely coated and fried in the fat at about 180°c until crispy and the coating begins to develop a light golden brown color. |
