空豆とホタテ貝のかき揚げ

Broad bean and scallop tempura.
Also carrot and leftover pea shoot (豆苗),from Australia.

what a gorgeous ingredients in かき揚げ!!
Is it usual to eat broad bean at this season in HK?

とてもカリッと、美味しそうに揚がっている…
天ぷらを上手に揚げるのって難しいよね？

空豆と豆苗をかき揚げに使うなんて、斬新。食べた〜い！

Thank you Raycheal San!
We rarely use broad beans in Cantonese cuisine,but they are widely used in Shanghai and northern China,we only get fresh and bigger ones in spring,the Shanghainese grocery stores stock them,I am especially fond of them,good for my western dishes too!

Thank again for nice compliment!
This type of pea shoot is different from Japanese,you could see this in the salmon dish.I have leftover,so I put some in!
I am super scared of making tempura,this one is far from perfect,only acceptable...and the kitchen was a mess after this!

That's right,you get what I mean,I am usually organized,but the kitchen was a mess after this!
it's difficult for me doing tempura perfect,it never comes out the way I want,I still need to work hard on it...

My mother said often,"why I can't make well kakiage like my mother made one".My grand mother is a very good at cook tempura,especially kakiage. I think "kakiage" is the most difficult to making of other tempura are made of one kind of ingredients.
rick,I'm sure your tempura is good more than mine😅 Honestly I'm scared,too!
I miss tempura made by my grand mother ane mother!💔

Hi Lara!
Mother always cook best food,right?Don't worry,I know you can do it,please practice more and one day you will impress her too!

Hi rick! That's right.My mother had been making many wonderful foods for us.I had been kept away from instnt food,fast food and junk food by mother and her homemade foods in my childhood.I really appreciate her endeavor.How about you? I wonder who(or what) had a good effect on your cooking.