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Vegetable Tempura

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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

Ingredients:

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
Vegetable Tempura photo

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Directions:

  1. To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, stir together, then set aside.
  2. 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.
  3. 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.
  4. Serve immediately with small bowls of the dipping sauce for each diner.
Tips:
  • prep 10-20 mins; cook 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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