Vegetable Tempura

Crunchy vegetables under a light, brittle lacy batter. The fry is dry and clean, allowing the natural flavors of carrot and zucchini to shine through.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 304
• Protein: 6 g
• Carbs: 38 g
• Fat: 13 g

Ingredients

• 100 g Wheat flour ( sifted )
• 50 g Corn starch ( dry )
• 200 ml Mineral water ( ice cold )
• 1 piece Egg ( beaten )
• 2 piece Carrot ( into sticks )
• 1 piece Zucchini ( into rounds )
• 1 piece Red bell pepper ( into strips )
• 500 ml Peanut oil ( for frying )
• 4 tbsp soy sauce ( for the sauce )
• 2 tbsp mirin ( for the sauce )
• 1 pinch Ginger ground optional ( for the sauce )

Instructions

1. Vegetable prep

   Cut carrots and pepper into thin sticks. Slice the zucchini into 5mm rounds. Pieces must be uniform for even cooking in the oil.

2. Tempura batter

   Mix the egg with ice-cold mineral water. Pour in the wheat flour and cornstarch. Give a few quick whisks: the batter should remain lumpy, that is the secret to the crunch.

3. Heating the oil

   Heat peanut oil in a wok or deep pan to 180°C. When a drop of batter instantly floats to the surface while sizzling, it is ready.

4. Frying

   Dip vegetables in the batter then into the oil. Do not overcrowd the pan. The crust should stay pale and become rigid under the skimmer. Drain on paper towels.

5. Dipping sauce

   Mix soy sauce, mirin, and a pinch of ground ginger. Serve the tempura immediately while they are still snappingly crisp.

Chef's tips

• Use water straight from the fridge; the thermal shock creates the crunch.
• Do not overwork the batter; if it becomes elastic, the tempura will be heavy.
• Lightly flour the vegetables before dipping them in the batter so it sticks better.

Storage

Must be eaten immediately. Does not support reheating as the batter will soften.