Name: Tempura Vegetables
Ingredients: Asparagus; Peppers; Fennel; Aubergine; Broccoli; Shiitake mushrooms; Spring onions; 1 lg Egg; 250 ml Ice water; 25 g Corn flour; 100 g Soft flour; preferably Japanese; 1/2 ts Bicarbonate of soda; 1/2 Clove garlic; chopped; 15 g Coriander; chopped; 1 pn Salt; Japanese dipping sauce; to serve

CATEGORY	CUISINE	TAG	YIELD
Eggs	Japanese	Food networ, Food6	1	servings

INGREDIENTS

		Asparagus
		Peppers
		Fennel
		Aubergine
		Broccoli
		Shiitake mushrooms
		Spring onions
1	lg	Egg
250	ml	Ice water
25	g	Corn flour
100	g	Soft flour; preferably Japanese
1/2	ts	Bicarbonate of soda
1/2		Clove garlic; chopped
15	g	Coriander; chopped
1	pn	Salt
		Japanese dipping sauce; to serve

INSTRUCTIONS

VEGETABLES
TEMPURA BATTER
Cut and prepare the vegetables and make the batter.
Batter:
Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Mix in
the beaten egg. Slowly whisk in the ice-cold water. Add the chopped garlic
and coriander.
Dip the vegetables into the tempura batter. Drain and fry in the hot oil
for 3-4 minutes until golden brown.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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