Vegetable Tempura with Crispy Chili Soy Sauce
User Reviews
4.9
141 reviews
Excellent
Vegetable Tempura with Crispy Chili Soy Sauce
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Vegetarian and very tasty.
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Ingredients
- 1 carrot
- 1 parsnip
- 1/2 zucchini
- 1/2 eggplant
- 4 mushrooms
- 1 bell pepper
Tempura batter
- 400 ml cold water
- 250 g flour
- 2 tsp starch
- 1 tbsp baking soda
- 1 egg
- salt
Sauce
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1/2 lime
- 1 Chili pepper
- 1 cm grated ginger
- 1 green onion
- 1 tbsp toasted sesame seeds
- Frying oil
Instructions
- Chop the vegetables.
For the tempura:
- In a large bowl, whisk the egg with salt and water, then add the flour, starch, and baking soda, stirring rapidly. You could use chopsticks for this. Do not mix for too long or you risk the mixture becoming rubbery. Don't worry if lumps remain as this is normal with tempura.
For the sauce:
- Finely chop the chili and green onion, mix them together with the grated ginger, and the rest of the ingredients.
- In a wok, heat the frying oil over medium-high heat.
- Coat the vegetables with the tempura mixture, draining off the excess, and deep fry in small batches. Avoid crowding the wok.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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