| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
The, Naked, Chef |
1 |
servings |
INGREDIENTS
| 200 |
g |
Plain flour |
| 100 |
g |
Cornflour |
| 1 |
|
Egg |
|
|
Ice cold water |
|
|
Selection of vegetables |
INSTRUCTIONS
1 Add to a bowl all the flour and 1 lightly beaten egg. With a spoon handle
or chopstick, mix and stir in the water until the mix is slightly thicker
than the double cream consistency.
2 Make a point of not mixing thoroughly, as tempura is renowned for lumps
of flour.
3 Dip your chopped vegetables (onions, courgettes, aubergines, carrots,
sweet potatoes, fine green beans, broccoli, wild mushrooms, fresh herbs,
pak choi and bok choi - any vegetables will work but these are the most
commonly used) into the batter mixture and shake off any excess.
4 Deep fry your vegetables in a wok, deep fat fryer or frying pan - you
need about 7cm/3" clean oil - at 200c/400f/Gas 6 until the batter is light
golden in colour and crisp.
5 Turn the vegetables at intervals to ensure both sides are cooked equally
and fish out with a slotted spoon, shaking off excess oil. Drain on kitchen
paper and eat as soon as possible, while the batter is crisp.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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