Vegetable Tempura
Nothing quite like a big plate of vegetable tempura with a sweet chilli sauce to dip and share with friends. Use a selection of vegetables or as a starter try using just one or two like oyster mushrooms and baby corn. Serve tempura vegetables as a garnish with fish, like crispy panfried sea bream with tempura spring onions and salsa verde.
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 5 minutes
Ingredients
75g/ 3 oz plain flour
30g/ 1 oz cornflower
1 teaspoon lemon juice
Seasoning
iced water to mix
Selection of vegetables -
60-80g per person
baby corn
strips of peppers
onion pieces
whole spring onions
carrot strips
cauliflower or broccoli florets
button mushrooms
oyster mushrooms
courgette slices
Method
- Make a batter by whisking together the flour, cornflower and lemon juice
- Add enough iced water to make the batter the consistency of double cream
- Lightly flour and dip in vegetables of your choice
- Deep fry until golden on both sides alternatively wok fry in a generous amount of vegetable oil