Crispy Vegetable Tempura
Ingredients
- 2 pcCarrot (in sticks)
- 1 pcZucchini (sliced)
- 1 pcSweet potato (in sticks)
- 1 pcRed bell pepper (in strips)
- 150 gWheat flour
- 50 gCorn starch
- 1 pcEgg
- 200 mlMineral water (ice cold)
- 500 mlSunflower oil (for frying)
- 4 tbspsoy sauce
- 2 tbspmirin
- 100 mldashi stock
- 100 gIce cubes (whole)
Method
Vegetables coated in a light, golden lacy batter that shatters on the first bite. The core remains tender and juicy, providing a sharp contrast to the crispy exterior.
- 1
Cut the carrot and sweet potato into 5cm sticks. Cut the zucchini into 1cm rounds and the bell pepper into wide strips. Vegetables must be perfectly dry before dipping into the batter.
- 2
In a bowl, mix the dashi broth, soy sauce, and mirin. Add a pinch of ground ginger. The sauce should be clear and balanced.
- 3
Mix the egg, mineral water, and ice cubes to obtain a very cold mixture. Pour in the flour and starch all at once. Mix roughly with a fork: lumps are essential for an irregular and light texture.
- 4
Heat the oil to 180°C. Dip the vegetables in the batter, drain the excess, and plunge into the oil. The batter should puff up immediately and turn golden. Do not overcrowd the fryer.
Frequently asked questions
How do you get this dish right?
- The secret is the thermal shock: water must be ice-cold and oil must be hot.
- Don't overmix the batter; flour lumps create those crispy protrusions.
- Lightly dust vegetables with flour before dipping to help the batter stick.
How long does this dish keep?
Consume immediately. Tempura loses its crispness within minutes and does not reheat well.
