| 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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