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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection

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Vegetable Tempura

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  • Serves: 4
Vegetable Tempura

Ingredients

  • 450g (1 lb) vegetables, mixed
  • 200g (7oz) plain flour
  • 25g (1 oz) cornflour
  • 15ml (1 tbs) arrowroot
  • Salt
  • Black pepper, freshly ground
  • 2 eggs
  • 1 egg white
  • 300ml (½ pt) cold water
  • 1 mild large red chilli, finely chopped
  • Vegetable oil, for frying
  • FOR THE DIPPING SAUCE:
  • 25cm (1") piece fresh root ginger, sliced
  • 60ml (4 tbs) dry sherry
  • 15ml (1 tbs) soy sauce
  • 30ml (2 tbs) Thai sweet curried sauce

Directions

  1. Place ginger and sherry for the dipping sauce in a blender and process until the ginger is finely chopped. Place in a bowl and pour over 150 ml (¼ pt) boiling water. Leave for 5 mins, then stir in soy sauce and Thai sweet chilli sauce.

    Prepare your chosen vegetables. Cut broccoli and cauliflower into florets; carrots and peppers into thin sticks; courgettes and leaks into slices and green beans in half.
    Sift flour, cornflour and arrowroot into a bowl and season with salt and freshly ground black pepper. Gradually whisk in one whole egg, one egg yolk and the cold water. Then transfer to another bowl.

    Using a fresh bowl, whip to egg whites until they form soft peaks. Using a large metal spoon fold egg whites and red chilli into batter.

    Heat oil in a wok or deep frying pan to 190° C., 375° F--a cube of bread dropped in turns golden in 30 seconds. Cook vegetables in batches. Dip a few at a time into batter, then drop into oil and cook for 3-4 mins, or until crisp and golden.

    Drain on absorbent kitchen paper and keep warm until all the vegetables are cooked. Serve with the dipping sauce.

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