Stuffed Okra Tempura

What you Need

• 3 tbsp Clara Olé Tomato Sauce
• 1 pk Clara Olé Filipino Style Pasta Sauce
• 10 pcs okra, medium sized, seeds removed
• 250g ground beef
• 1 1/2 tsp McCormick Iodized Salt
• 1 1/2 tsp McCormick Ground Black Pepper
• 1 tbsp garlic, minced
• 1 tbsp cooking oil
• 2 cups cooking Oil (for frying)
• 2 cups Japanese bread crumbs
• 2 pcs eggs, medium
• 1 1/2 cup evaporated milk
• 1 1/2 cup quickmelt cheese, grated

How to Cook

TEMPURA

1. In a pan sauté, garlic, onion and ground beef.
2. Add Clara Olé Tomato Sauce. Cook until meat is cooked. Season with McCormick Iodized Salt and Ground Black Pepper.
3. Fill the seedless Okra with the beef filling.  
4. Dip each filled okra in beaten eggs and roll in breads crumbs. Fry until golden brown.

DIP

1. In a pan, heat Clara Olé Filipino Style Spaghetti Sauce and evaporated milk in low fire.
2. Add quick melt cheese and mix well. Serve with cooked okra tempura.