Type: Side Dishes
Making the batter with all-purpose flour and iced water helps to guarantee a delicate, light finish
Prep Time: prep 10-20 mins
Cooking Time: cook 10 mins
Serves: makes 4 servings
For the dipping sauce
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp sugar
For the vegetables
- vegetable oil, for deep-frying
- 1 1 / 3 cups all-purpose flour
- 2 cups ice-cold water
- 1 large egg yolk
- selection of fresh vegetables, such as broccoli, carrots, and green beans, trimmed and thinly sliced, or chopped, as required
- strips of scallion, to garnish
- To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, stir together, then set aside.
- Pour in oil to a depth of 3in (7.5cm) in a heavy-bottomed saucepan. Heat over high heat to 375°F (190°C). Meanwhile, lightly whisk together the flour, cold water, and egg yolk in a bowl. The batter should remain lumpy, which is what makes the tempura light.
- Preheat the oven to 200°F (100°C). Working in batches, dip the vegetable pieces into the batter, letting any excess batter drip back into the bowl. Carefully add the battered vegetables to the hot oil and deep-fry for 1-2 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the pan and drain well on paper towels. Keep warm in the oven while frying the remaining vegetables.
- Serve immediately with small bowls of the dipping sauce for each diner.
- prep 10-20 mins; cook 10 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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