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Vegetable Tempura

Making the batter with plain flour and iced water helps to guarantee a delicate, light finish.

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Prepare Ahead

The dipping sauce can be made up to 2 days in advance and stored in the refrigerator, covered, until required.


Instructions

  1. 1

    To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, mix together, then set aside.


  2. 2

    Pour in oil to a depth of 7.5cm (3in) in a heavy saucepan and place over a medium-high heat to 190°C (375°F), or until a cube of day-old bread browns in less than 1 minute. Meanwhile, lightly whisk together the flour, 450ml iced water, and egg yolk in a bowl. The batter should remain lumpy, which is what makes the tempura light.


  3. 3

    Dip the vegetable pieces into the batter in batches, letting any excess batter drip back into the bowl. Drop the battered vegetables into the hot oil and deep-fry for 1–2 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the pan and drain well on kitchen paper. Keep warm while frying the remaining vegetables.


  4. 4

    Serve immediately with small individual bowls of the dipping sauce.


Ingredients

  • 800ml sunflower oil, for deep-frying
  • 200g plain flour
  • 1 egg yolk
  • 200g runner beans, trimmed, thinly sliced or chopped
  • 200g broccoli, trimmed, thinly sliced or chopped
  • 200g carrots, trimmed, thinly sliced or chopped
  • 220g spring onions , trimmed, thinly sliced or chopped, 4 strips to garnish
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp caster sugar

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

10 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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