Thursday, December 13, 2012,12:50 AM
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PrintVEGETABLE TEMPURA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Coating Batter: Stir the semolina into the flour mixture and adjust seasoning to taste with salt and pepper.
- Gradually add in a cup of cold water to make thin coating batter. Leave to stand at room temperature for about half an hour.
- Heat a large frying pan with the oil. Dip the vegetables in the batter until well coated, then drop them carefully into the hot oil.
- Work in batches, cook each batch for 2-3 minutes or until golden. Using a slotted spoon remove the vegetables and drain on absorbent kitchen paper.
- Keep warm while cooking the remaining batches.
- Transfer the vegetables to a warmed serving platter and serve immediately with the light soy sauce.
INGREDIENTS
- 2 teaspoon semolina
- Salt and freshly ground black pepper, to taste
- 250 ml groundnut oil
- 150 grams courgette, trimmed and thickly sliced
- 100 grams mangetout
- 150 grams 3-4 baby sweetcorn
- 150 grams small red onions, peeled and quartered
- 100 grams large red pepper, deseeded and cut into 1 inch wide strips
- Light soy sauce, to serve
Flour Mixture - Sift all together
- 100 grams rice flour
- 100 grams plain flour
- 1 tablespoon baking powder
- 1 tablespoon dried mustard powder
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