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Vegetable tempura

Recipe from: 3/1/2007 12:00:00 AM
Ingredients 22
Servings 6
Time 40


  • 1 medium onion
  • 8
    Portobellini mushrooms
  • 100
  • 100
    baby corn
  • 50
    green beans, halved
  • 1
    baby aubergine, thinly sliced
  • 1
    small red pepper, seeded and cut into squares
  • 1
    medium carrot, thinly sliced, diagonally
  • flour for dusting the vegetables
  • oil for deep-frying
  • Batter:
  • 1
    large egg, beaten slowly
  • 375
    ice cold water
  • 250
  • 250
    maizena (corn flour)
  • pinch of salt
  • Dipping sauce:
  • 125
    fish sauce
  • 80
    light soya sauce
  • 80
    rice vinegar
  • 30
    tom yum paste
  • 15
    grated fresh ginger or pickled ginger


1. Halve the onion from the root end. Insert toothpicks at regular intervals to hold onion rings together and slice in between. Remove and discard mushroom stems and cut a cross in the top of the caps.
2. Prepare the rest of the vegetables, rinse and dry them thoroughly.
3. Batter: mix egg and water in a bowl. Add sifted flour and maizena until just combined, but still lumpy. Season with salt to taste.
4. Dust all the prepared vegetables with flour, shake off excess flour, dip in prepared batter, drain excess batter.
5. Deep-fry vegetables in hot oil, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time and make sure enough time is allowed for the oil to come back to the correct temperature before adding another batch.
6. Dipping sauce: Combine all ingredients in a small saucepan and heat through to a warm sauce. Pour into small individual bowls.

Read more on: deep-fry

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