2. Snap Pea Couscous Salad. This one is very easy to make.
Rinse and soak snap peas in cold water with a pinch of Salt for 20. Rinse clean. Devein and slice into halves.
In addition to preparing Couscous as instructed on the box, add Organic white corn (mine is frozen that I got from COSTCO). Add as much as you like. Cover and let couscous pot set as instructed. And cooled off. Toss couscous and Snap peas in a serving bowl. Mix your favorite vignairette and serve.
There are many recipes on making the Tempura batter. At least once - many many years ago, my batter bloomed like a flower when fried. It was airy and quite delightful. But I could not remember the formula for it. One time after the other I tried. I could not recreate it. So, I gave up and came up with my own.
For this you need 1 or 2 egg whites beaten into stiff peak meringue or whole egg beaten to pale foamy peak, 2 Cup of PANKO or home made bread crumbs, a bowl of 1/2 C to 1 C flour. The measurement depends on how much vegetables you want to fry. I had shrimps (not farm raised - wild caught), wash, soaked in salt and some wine for 15 min. to get rid of smell, devein and slice open the shrimp. Coat with flour, let dry. Wash, peel, and slice Organic sweet potatoes (not Yam), coat with meringue.
Heat in frying pot - I use organic avocado oil. Dip sweet potatoes sliced in meringue, then, coat with bread crumb. Fry gently in medium low heat.
Do the same with shrimp. Dip into meringue, then, coat with bread crumb. Fry till when pierced with fork, it is tender and golden.
Let extra oil drip off. Place on oil remover sheet or paper towel. Serve.