| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Japanese |
Garden2 |
6 |
servings |
INGREDIENTS
| 1 |
|
Green or red bell pepper; seeded, and |
|
|
Cut into 1/4"-wide strips |
| 1 |
|
Zucchini; unpeeled, and |
|
|
Cut into 1/4"-wide strips |
| 10 |
md |
Mushrooms |
| 2 |
|
Carrots; peeled, and |
|
|
Cut into 3"-long strips |
| 6 |
|
Green onions; roots trimmed, and |
|
|
Total length about 4" long |
| 6 |
|
Broccoli florets |
| 1 1/3 |
c |
Flour |
| 6 |
tb |
Cornstarch |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Ice water |
|
|
Peanut oil |
INSTRUCTIONS
Prepare all vegetables and dipping sauces and refrigerate vegetables.
Combine flour, cornstarch and salt in a bowl. In another bowl, beat
together eggs and ice water. Add to flour mixture and stir until batter is
blended and moist, but a little lumpy. Do not stir again. Keep batter cold
by placing in a larger bowl filled with crushed ice. Heat oil in a wok,
deep fryer or large stockpot. When oil is very hot, dip vegetables, one at
a time, into batter to coat. Slowly immerse battered vegetables into oil
and fry until golden brown. Serve at once with dipping sauces. Serves 6.
Comments: Tempura is a Japanese frying technique in which small pieces of
food are dipped in a thin batter and fried in hot oil in a wok. The result
is a very delicate, crunchy and tender delicacy. It is important to prepare
all ingredients, including dipping sauces, in advance and have all items
"on deck" for quick frying. Before adding battered vegetables, make certain
that oil is very hot, about 375 to 400 degrees. Oil that is not hot enough
will result in a soggy, greasy and very caloric piece of mealy vegetable.
Experiment with your own favorite vegetables.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 161
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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