Vegetable Tempura
Delight in the satisfying crunch of this classic Japanese dish - vegetable tempura. Lightly battered and fried to crispy perfection, a medley of colorful vegetables including courgette, baby aubergines, and mushrooms creates a delightful balance of textures. Served piping hot alongside a flavorful dipping sauce, this tempura is a surefire crowd-pleaser for any occasion.
— Constant Cookbook
Ingredients
- 1 medium courgette
- 4 baby aubergines
- 150g plain flour
- 1 tbsp cornflour
- 1 egg
- 100g rapeseed sunflower oil
- 8 shiitake mushroom or 100g oyster mushrooms
- 4 tbsp mooli wiped clean, finely grated
- 3cm piece ginger , peeled and finely grated
- 240ml dashi
- 60ml marin
- 60ml soy sauce
- 5g katsuo flakes (optional)
Instructions
- Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
- When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don’t crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.
Yield
Serves 4
Nutrition
- Calories: 471 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 2.08 milligram of sodium
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