Crispy Vegetable Tempura

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 416
• Protein: 9 g
• Carbs: 56 g
• Fat: 16 g

Ingredients

• 2 piece Carrot ( in sticks )
• 1 piece Zucchini ( sliced )
• 1 piece Sweet potato ( in sticks )
• 1 piece Red bell pepper ( in strips )
• 150 g Wheat flour
• 50 g Corn starch
• 1 piece Egg
• 200 ml Mineral water ( ice cold )
• 500 ml Sunflower oil ( for frying )
• 4 tbsp soy sauce
• 2 tbsp mirin
• 100 ml dashi stock
• 100 g Ice cubes ( whole )

Instructions

1. Vegetable preparation

   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. Making the sauce

   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. Tempura batter

   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. Frying

   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.

Chef's tips

• 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.

Storage

Consume immediately. Tempura loses its crispness within minutes and does not reheat well.