Japanese Vegetable Tempura
Crispy coating with a crunchy centre, vegetable tempura is a special dish to wow your guests with. Serve with a side of soy sauce, aioli or garlic mayo.
- 260g flour, sifted
- 1 tsp salt
- A dash of baking soda
- 1 egg yolk
- 470ml cold water
- Vegetable Oil
- 2 medium courgettes, sliced
- 1 green pepper, cut into strips
- 1 large onion, sliced
- 1 pack button mushrooms, halved
- 1 broccoli, cut into florets
Fill a small pan with water and bring to the boil.
Put a large bowl on top of the pan and put the broccoli inside. Cover with a lid and leave to steam until it's cooked but still crunchy.
In a blender or mixing bowl, combine the flour, salt, baking soda, egg yolk, and water. Mix, then leave to stand for 15 minutes.
Heat a lot of oil in your deep-fat fryer or deep saucepan (if you're using a deep-fat fryer, it should register 190°C).
Test batter consistency by dipping one piece of vegetable and letting the excess drip off, it should still have a light even coating of batter on it. Fry and adjust the consistency if needed.
Separate your veggies into batches, coating them in batter and then frying a few at a time. Remember to ALWAYS keep your eye on the hot oil, adjusting the temperature if needed. You might find it easier to work with a helper who handles the batter while you fry.
Once crispy and golden brown, remove the vegetables from the oil and place them on a piece of kitchen roll.
Repeat the process until all vegetables are fried.
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