Yummy yummy Tempura Vegetables. Crispy, light, airy batter. Little nobbles of batter branching off, crunchy scraps. Delightful.
Serve with a dipping sauce – a salty soy based one perhaps or a sweet chilli. Click here, and here for the recipes respectively.
Substitute for prawn too if you fancy!
Serve with a dipping sauce – a salty soy based one perhaps or a sweet chilli. Click here, and here for the recipes respectively.
Substitute for prawn too if you fancy!
Recipe
Ingredients (serves 2):
400g assorted vegetables (good ones = asparagus, broccoli, green beans, carrot, sweet potato slices – all prepped and cut into bite size chunks. Then blanch in hot water (plunge into hot water and leave, off the heat – this partially cooks it) to partially cook. Something like carrots will need partially boiling too to cook it enough. The aim is to get your veg almost to the point of being cooked, because deep frying it won’t actually cook it.)
150g tempura batter mix (you can make your own but to be honest, I’ve always had most success with the mixes and there is no shame in it)
220ml ice cold sparkling water
Vegetable oil, for frying
Method:
1. Heat some vegetable oil in a pan. Test to see if your oil is hot by dipping a vegetable into it or dropping a small bit of bread in. When it sizzles you are on!
2. Using chopsticks, or a fork, mix your tempura batter mix and the ice water. Don’t over mix it – it is perfect when there are little bubbles of flour up on the surface – don’t worry about it being super smooth!
3. Take your vegetables and coat them in the tempura batter mix, a few at a time and carefully lower into the hot oil. Fry for about 2 minutes in batches, being careful not to overcrowd the pan, until the tempura is light golden brown and crisp. Remove from the oil and put onto kitchen paper, to soak up the oil
4. Season with a little salt and serve.
Ingredients (serves 2):
400g assorted vegetables (good ones = asparagus, broccoli, green beans, carrot, sweet potato slices – all prepped and cut into bite size chunks. Then blanch in hot water (plunge into hot water and leave, off the heat – this partially cooks it) to partially cook. Something like carrots will need partially boiling too to cook it enough. The aim is to get your veg almost to the point of being cooked, because deep frying it won’t actually cook it.)
150g tempura batter mix (you can make your own but to be honest, I’ve always had most success with the mixes and there is no shame in it)
220ml ice cold sparkling water
Vegetable oil, for frying
Method:
1. Heat some vegetable oil in a pan. Test to see if your oil is hot by dipping a vegetable into it or dropping a small bit of bread in. When it sizzles you are on!
2. Using chopsticks, or a fork, mix your tempura batter mix and the ice water. Don’t over mix it – it is perfect when there are little bubbles of flour up on the surface – don’t worry about it being super smooth!
3. Take your vegetables and coat them in the tempura batter mix, a few at a time and carefully lower into the hot oil. Fry for about 2 minutes in batches, being careful not to overcrowd the pan, until the tempura is light golden brown and crisp. Remove from the oil and put onto kitchen paper, to soak up the oil
4. Season with a little salt and serve.
