tempura veg

tempura veg

Tempura veg are a delicious Asian snack of veggies dipped in a light batter and deep-fried until crisp.

  • 45 mins
  • 8
  • Intermediate

INGREDIENTS

FOR THE DIPPING SAUCE

  • 30ml ginger, finely grated
  • 45ml soy sauce
  • 125ml fish or vegetable stock
  • 30ml rice vinegar
  • 15ml hoisin sauce

FOR THE TEMPURA

  • sunflower oil, for deep-frying
  • 375ml cake flour
  • 330ml sparkling water, chilled
  • 5ml salt
  • handful cauliflower florets
  • handful broccoli florets
  • 1 red onion, sliced into strips
  • handful green beans, stems cut off

METHOD

  1. For the sauce, squeeze the juice from the ginger (discard pulp) and mix with the remaining ingredients.
  2. For the tempura, heat enough oil for deep-frying on medium-high. Whisk together the flour, water and salt.
    Dip veggies into the batter, one at a time, shaking off any excess batter to lightly coat.
  3. Deep-fry in batches for 2-3 minutes on each side or until golden and crispy. Drain on paper towels. Serve
    immediately with the dipping sauce.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: March, 2018


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