10/13/2023
VEGETABLE TEMPURA WITH GINGER PONZU SAUCEš¤š¤
-A popular Japanese dish known as tempura consists of your choice of ingredients coated in a light, fluffy batter before being deep-fried. I'm using fresh vegetables for this recipe, including broccoli, carrots, sweet potatoes, green beans, red pepper, and courgette. However, there are a ton of other fantastic options available. Cauliflower or pumpkin, for instance, or spring onions, green asparagus, green shiso leaves, etc. Your party is here! Additionally, if you want seafood, tempura prawns are incredibly good.
Ingredients:
Tempura:
500 gr mixed vegetables
80 gr all purpose flour
40 gr cornflour
1 cold egg
200 ml cold carbonated water
Pinch of fine salt
Vegetable oil for frying
Ginger Ponzu sauce:
1 cm piece of ginger, finely grated
1/2 cup light soy sauce (preferably Japanese low-sodium)
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp water
1 tbsp mirin (Japanese rice wine)
Directions:
-Preheat the oil to 180Ā°C (356Ā°F) and prepare a large plate with a few layers of kitchen paper.
-Wash and drain the vegetable and cut into bite size pieces. Some vegetables can be left whole, like green beans.
-Prepare the dipping sauce by combining all the ingredients.
-Once the oil is hot, prepare the batter. Whisk the egg in a bowl and add the fizzy water, salt and both flours. Lightly mix with some chopsticks until combined. Don't overmix, a few lumps is fine.
-Coat the vegetables individually with the batter and deep fry until golden brown. Be careful not to overcrowd the pot, so work in batches. Remove with a slotted spoon and drain on kitchen paper. Sprinkle lightly with some fine salt.
-Serve with the dipping sauce and enjoy!
