Vegetable Tempura with Crispy Chili Soy Sauce
User Reviews
4.9
Vegetable Tempura with Crispy Chili Soy Sauce
Description
Vegetable Tempura with Crispy Chili Soy Sauce is made by chopping an assortment of vegetables including carrot, parsnip, zucchini, eggplant, mushrooms, and bell pepper. The tempura batter is prepared from cold water, flour, starch, baking soda, egg, and salt mixed gently to maintain lumps for a light and airy crust. The vegetables are coated briefly and deep-fried in batches in hot oil until golden and crisp.
The accompanying crispy chili soy sauce combines toasted sesame oil, soy sauce, vinegar, lime juice, fresh chili, grated ginger, chopped green onion, and toasted sesame seeds for a flavorful dip that adds spicy, savory, and tangy notes to the crispy tempura.
This dish is best served immediately after frying to maintain the tempura’s crispness. The sauce highlights the vegetables’ natural sweetness and contrasts the crunchy coating, making it a balanced appetizer or light main course.
Ingredients
- 1 carrot
- 1 parsnip
- 1/2 zucchini
- 1/2 eggplant
- 4 mushrooms
- 1 bell pepper
Tempura batter
- 400 ml water cold
- 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 ginger grated
- 1 green onion
- 1 tbsp sesame seeds toasted
- cooking oil for frying
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.