Tempura vegetables

Cooking Vegetarian Tempura vegetables

Detailed step-by-step description of how to cook the dish "Tempura vegetables". Try it by all means

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Refrigerate vegetables until cold.
  2. Place flours and baking powder into a large bowl. Add egg and soda water. Stir until just combined (don't over-mix, mixture doesn't have to be smooth).
  3. Pour oil into a large saucepan or wok until it is one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped into oil.
  4. Dip vegetables, 1 piece at a time, into tempura batter, allowing excess to drain. Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden. Drain on paper towels. Repeat until all vegetables are cooked. Serve immediately with soy sauce.

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350g kumara , peeled, thinly sliced
1 large carrot, peeled, thinly sliced diagonally
450g pumpkin, peeled, seeds removed, thinly sliced
125g green beans, trimmed
1 large green capsicum, seeds removed, cut into 2cm-wide strips
125g button mushrooms
1/2 cup rice flour
1/2 cup plain flour
1/2 tsp baking powder
1 egg
300ml bottle soda water, chilled
vegetable oil, for deep-frying
soy sauce, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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