Vegetable Tempura Recipe
Ingredients
| Eggplant | ||
| Green pepper | 1 To taste | |
| String beans | ||
| Mushrooms | ||
| Onion | ||
| Potato | ||
| Tempura batter | ||
| Egg | 1 | |
| Ice water | 1/2 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs), sifted | |
| Oil | 2 Cup (16 tbs) (For frying) | |
Directions
Slice vegetables into thin strips, keeping them separate, and set aside.
To mix batter, beat egg; add cold water and sifted flour all at once.
Blend thoroughly, but do not overmix.
Heat oil in deep pan (or wok) until a drop of water dropped into oil sizzles.
Dip vegetables, a few at a time, in batter, then fry them until crisp, using tongs to turn them.
Take out of pan or wok with slotted spoon.
Drain on paper towels.
Dip vegetables in soy sauce before enjoying.
To mix batter, beat egg; add cold water and sifted flour all at once.
Blend thoroughly, but do not overmix.
Heat oil in deep pan (or wok) until a drop of water dropped into oil sizzles.
Dip vegetables, a few at a time, in batter, then fry them until crisp, using tongs to turn them.
Take out of pan or wok with slotted spoon.
Drain on paper towels.
Dip vegetables in soy sauce before enjoying.
Chef
