Vegetable Tempura Recipe
Vegetable Tempura is my go-to recipe when I host a party or get together at home. I have been making this Vegetable Tempura dish since the late 90's. Truly tasty!
Ingredients
| Warm Mustard Sauce | ||
| Sesame-Soy Sauce | ||
| Water | ||
| Green beans | 1 pound | |
| Cauliflower | 1 Small | |
| Egg | 1 (Salad oil) | |
| All purpose flour | 1 1/2 Cup (16 tbs) (Salad oil) | |
| Salt | 1/2 Teaspoon (Salad oil) | |
| Baking soda | 1/4 Teaspoon (Salad oil) | |
| Parsley | 1 Bunch (100gm) (Salad oil) | |
| Sauce | 8 Ounce (Salad oil) | |
Directions
1. Prepare Warm Mustard Sauce and Sesame-Soy Sauce; set aside, keeping mustard sauce warm.
2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 4 minutes, stirring occasionally; drain. Separate cauliflower into small flowerets; set aside.
3. In 4-quart saucepan over medium heat, heat about 1 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk, mix egg, flour, salt, baking soda, and 1 1/2 cups water until smooth (batter will be thin).
4. Reserve a few parsley sprigs for garnish if you like. Dip remaining parsley, green beans, and cauliflower, a few pieces at a time, into batter and fry in hot oil about 3 to 5 minutes until golden brown. Drain on paper towels. Arrange tempura on warm platter; garnish with reserved parsley sprigs.
2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 4 minutes, stirring occasionally; drain. Separate cauliflower into small flowerets; set aside.
3. In 4-quart saucepan over medium heat, heat about 1 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk, mix egg, flour, salt, baking soda, and 1 1/2 cups water until smooth (batter will be thin).
4. Reserve a few parsley sprigs for garnish if you like. Dip remaining parsley, green beans, and cauliflower, a few pieces at a time, into batter and fry in hot oil about 3 to 5 minutes until golden brown. Drain on paper towels. Arrange tempura on warm platter; garnish with reserved parsley sprigs.
Chef
