Vegetable tempura
Prep:
25 mins
Cook:
15 mins
Crisp and delicious, vegetable tempura is a beautiful Japanese starter.
1 sweet potato, peeled and sliced into rounds
1 onion, sliced into half moons
1 pepper (any colour), sliced
100g shiitake mushrooms
100g green beans, trimmed
Vegetable oil for deep frying
Batter
450ml chilled water
2 egg yolks
200g plain flour
Dipping sauce (see additional notes below)
2 tbsp light soy sauce
1/8 tsp dashi granules
2 tbsp mirin
Combine all of the sauce ingredients, whisk well and set aside.
To make the batter, combine the water and egg yolks and whisk well.
Sift in the plain flour and whisk again until just combined and a bit lumpy.
Heat the vegetable oil in a wok or deep saucepan till very hot, but not smoking.
Start dipping pieces of the vegetables into the batter, then transfer immediately and carefully to the hot oil.
Fry in batches, to avoid crowding.
When golden brown, remove from the oil and transfer to kitchen.
Repeat until all of the vegetables have been used.
Serve hot with the delicious tangy dipping sauce.
Serves
6
Preparation Time
25 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Eggs, Vegetables, Oil
Recipe Type
Starters, Entertaining, Vegetarian
Cuisine
Asian
Special Info
Vegetarian
Level of Difficulty
Moderately Easy
The dipping sauce ingredients are rather specific and found only in an Asian supermarket, however, a light soya sauce would be delicious and is easy to come by.
