Vegetable tempura

Recipe from: 23 April 2010

Ingredients 16
Servings 2
Time 10 mins

Ingredients

  • 150
    g
    shiitake mushrooms or ceps , sliced
  • 1
    pepperoni , seeded and cut into strips lengthways
  • A few whole chillies just for fun
  • 1
    sweet potato, peeled halved lengthways and thinly sliced
  • 1
    aubergine, thinly sliced
  • 250
    ml
    chilled soda water
  • 150
    g
    tempura flour (most retailers have pre-made tempura flour (or use half flour and half Maizena)
  • Sunflower oil for fyi
  • 4
    Tbs
    lemon juice
  • 4
    Tbs
    soy sauce
  • 1
    Tbs
    caster sugar
  • Sweet chilli sauce
  • 3
    Tbs
    soy sauce
  • 3
    Tbs
    dry sherry
  • 1
    Tbs
    sugar
  • 1
    lemon, grated zest only
 

Method

20 mins
 
Combine the sauces' ingredients together.

Pour the soda water into a bowl, add the flour and mix lightly until just combined – it’s okay if there are lumps.

Fill a wok or pan a third full with oil and heat until a crumb becomes golden in colour when dropped in – it will become golden and float to the top.
    
Shake the vegetables up in a Ziploc bag containing flour to dry out and then dip in the batter, dropping into the oil in small batches so that each piece is fried individually.

Fry until each one is golden, drain on absorbent kitchen paper and serve with the sauces.
 

Read more on: deep-fry  |  japan  |  recipes
 

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