Asian Vegetarian Recipes - Vegetable
Tempura Recipe
Vegetarian Recipes -
Vegetable Tempura
Recipe
Ingredients
2 medium courgettes
(zucchini)
1/2 medium aubergine (eggplant)
1 large carrot
1/2 small Spanish
onion
1 egg
120ml/4fl oz/1/2
cup iced water
115g/4oz/1 cup
plain (all-purpose) flour
salt and ground
black pepper
vegetable oil, for deep-frying
sea salt
flakes, lemon slices and Japanese soy sauce
(shoyu), to
serve
Serves 4
Method:
Using a potato peeler, pare strips
of peel from the courgettes and aubergine
to give a striped effect.
Cut the courgettes,
aubergine and
carrot into strips about 7.5-10cm/3-4in
long and
3mm/1/8in wide.
Put the courgettes, aubergine and carrot into a
colander
and sprinkle liberally
with salt.
Leave for
about 30 minutes, then rinse thoroughly under cold
running
water. Drain well.
Thinly slice the onion from top
to base, discarding the plump pieces in the middle.
Separate the layers so that there are lots of fine,
long strips. Mix all the vegetables together and
season with salt and pepper.
Make the
batter immediately before
frying. Mix the egg and
iced
water
in a bowl,
then
sift
in the flour. Mix briefly with a fork or chopsticks.
Do not over mix; the
batter
should remain lumpy. Add the vegetables to the
batter
and mix to combine.
Half-fill a wok with oil and heat to 180°C/350°F.
Scoop up
one heaped tablespoon of the mixture at a time
and carefully
lower
it into the oil.
Deep-fry in
batches for approximately
3 minutes, until golden
brown and crisp. Drain on kitchen paper. Serve each
portion with salt, slices of lemon and a tiny
bowl of
Japanese soy sauce
for dipping.
Asian Vegetarian Recipes - Vegetable
Tempura Recipe
