Vegetable Tempura
Prep
–
Bake
–
Serves
2
Vegetable Tempura
Prep
–
Bake
–
Serves
2
Ingredients
Tempura batter
Egg – 1pc
Water – 160ml – Cold
Crushed ice – 80g
Self-raisin flour – 125g
Corn starch – 20g
Vegetable tempura
Vegetable pieces – 24pc – (Slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like)
Flour – For dredging
Vegetable oil – For frying
Salt – As needed
Instructions
1. To make the batter, combine the egg, water and ice. Add the flour and cornstarch and mix gently. Do not overmix.
2. Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 180 degrees Celsius, or when a pinch of flour sizzles immediately.
3. Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and serve immediately, with lemon wedges and dipping sauce.
Ingredients
Tempura batter
Egg – 1pc
Water – 160ml – Cold
Crushed ice – 80g
Self-raisin flour – 125g
Corn starch – 20g
Vegetable tempura
Vegetable pieces – 24pc – (Slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like)
Flour – For dredging
Vegetable oil – For frying
Salt – As needed
Instructions
1. To make the batter, combine the egg, water and ice. Add the flour and cornstarch and mix gently. Do not overmix.
2. Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 180 degrees Celsius, or when a pinch of flour sizzles immediately.
3. Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and serve immediately, with lemon wedges and dipping sauce.
