What I like most about the tempura yolks with sweet potato textures is how much it surprises all the diners. It is a very easy recipe but at the same time it draws attention by its orange tones and it’s texture.
As a base we serve a classic and simple sweet potato puree, topped with crunchy sweet potato chips. The egg yolk, soft on the inside and very crunchy on the outside thanks to the tempura batter will serve as the “sauce” that joins all the elements.
If you want to know how to make this dish, read on. I’m sure you’ll be surprised how easy it is to make the yolk in tempura. This recipe has a trick!
Ingredients for tempura egg yolks with sweet potato textures (serves 4*):
- 4 egg yolks
- Tempura flour
- Cold water to make the tempura
- 3 large sweet potatoes
- Extra virgin olive oil
- Freshly ground pepper
- Frying oil
* Amounts for 4 appetizer rations.
How to make tempura yolks with sweet potato textures:
Line a small bowl or ramekin with cling film. Carefully put the yolk into the film-lined bowl, as you can see on the photo.
Put a pinch of salt on the yolk. Then, gather up the corners and roll together to close the egg inside.
Repeat with the other 3 egg yolks and freeze it for 1 hour.
After 40 minutes, we can start with the sweet potato textures. For this, peel the sweet potato and, with a mandolin, laminate ½ sweet potato. Let aside.
Cut the remaining sweet potatoes into large pieces and cook it in plenty of water. Drain it.
Then, with a fork, crush the sweet potato, add salt and pepper to taste and a splash of extra virgin olive oil (the intense flavor of the olive oil combines great with the sweet potato). Mix well.
In very hot oil fry the chips, until golden and crisp. Place them on absorbent kitchen paper to remove the excess off oil.
To make the tempura egg yolks mix the flour for tempura with cold water.
Unwrap the yolk carefully, immerse it in the tempura and quickly fry it in plenty of hot oil for about 5 seconds (with a wooden spoon push the yolk so that it is submerged in the oil all the time and brown well). Take them off the pan and place them on absorbent kitchen paper.
How to serve it:
Put a little portion of sweet potato puree in the center of the dish.
Place the yolk in tempura over the puree and decorate it with the crunchy sweet potato chips.
Serve before it cools down.
You will notice how the yolk explodes in your mouth!
I recommend you to serve it on a black plate, since by its colors it will stand out much more.