Vegetable Tempura
Ingredients
- 100 gWheat flour (sifted)
- 50 gCorn starch (dry)
- 200 mlMineral water (ice cold)
- 1 pcEgg (beaten)
- 2 pcCarrot (into sticks)
- 1 pcZucchini (into rounds)
- 1 pcRed bell pepper (into strips)
- 500 mlPeanut oil (for frying)
- 4 tbspsoy sauce (for the sauce)
- 2 tbspmirin (for the sauce)
- 1 pinchGinger ground (for the sauce)
Method
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.
- 1
Cut carrots and pepper into thin sticks. Slice the zucchini into 5mm rounds. Pieces must be uniform for even cooking in the oil.
- 2
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
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
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
Mix soy sauce, mirin, and a pinch of ground ginger. Serve the tempura immediately while they are still snappingly crisp.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Must be eaten immediately. Does not support reheating as the batter will soften.
