Vegetables with homemade tempura batter recipe
- To make the batter:
- 100 grams plain flour
- 1 pinch salt
- 1 egg
- 150 ml cold water
- The veggies:
- 1 aubergine
- 1 small piece of lotus root (water chestnuts are a great alternative)
- 1 handful tenderstem broccoli
- 1 red onion
- 1 carrot
- For the dipping sauce:
- 150 ml water
- 50 ml soy sauce
- 50 ml mirin
- 10 grams ginger (finely grated & juice)
Make the dipping sauce by combining all the ingredients together.
Wash all the vegetable and then dry. Cut the aubergine in half length ways and then slice the opposite way into large but thin slices.
Peel the lotus root and cut it into 5mm slices. Peel the carrot and cut it at an angle into thin slices. Peel the red onion and then cut into thick rings. Trim the broccoli.
Make the tempura batter by combining the plain flour and salt with the cold water (ideally fizzy water) and using chopstick mix until it is combined (small lumps are good).
Place the vegetable oil into a deep sauce pan and heat until it is 180 degrees (you'll need a food thermometer for this).
Dust all the vegetables in the flour and then into the batter. Cook the vegetables or portions in batches to keep the oil hot.
Gently place the vegetables into the oil and fry for 3 minutes turning with chopsticks whilst the cook. Remove them from the oil and drain them on some kitchen paper.
Serve with the dipping sauce.
Recipe courtesy of YO! Sushi
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