Tempura vegetables

By admin
21 May 2012

Dolores Adams of Austerville fries vegetables in a light tempura batter and serves them with a delicious dipping sauce.

Serves 4 as a snack 

Preparation time: 15 minutes

Cooking time: 15 minutes

BATTER

250 ml (1 c) cake flour

15 ml (1 T) cornflour

pinch salt

1 egg

250 ml (1 c) soda water

VEGETABLES

Green beans, baby carrots, tender-stem broccoli, young carrots, onion wedges

DIPPING SAUCE

125 ml (1/2 c) soy sauce

handful chopped coriander leaves

2-cm piece of ginger, grated

lemon wedges

TEMPURA 

Mix all the ingredients together well and stand for 10 minutes.

Heat enough oil for deep frying in a saucepan.

Dip the vegetables in the batter and let them drip well.

Fry a few vegetables at a time in the oil until the batter is crisp and done.

DIPPING SAUCE

Mix all the ingredients and serve with the tempura vegetables.

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