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Saturday, December 15, 2012,1:29 AM by
J.Sujatha

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ASSORTED VEGETABLE TEMPURA

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Cut pumpkin, bell pepper, and carrots into long pieces. Cut off root of enokitake mushrooms and bottom of the ear of baby corn.
  • Slice the eggplant in half into two portions and cut each portion in half. Make several cuts to through the eggplant pieces but leaving attached to make finger-like formations.
  • Rinse all the vegetable contents thoroughly. Cover with plastic seal wrap and refrigerate for 1 minute to add freshness and crunchiness to the vegetables.
  • Refrigerate the tempura flour mixture until very cold.
  • Set an over high heat and pour enough Sesame oil to cover food content. Reduce heat after oil is sizzling hot.
  • Dip the various vegetables n tempura flour mixture and fry, further sprinkling the vegetable pieces with additional flour mixture to make fluffy.
  • Remove after golden yellow and crispy. Place on paper napkin to absorb oil.
  • Arrange the assorted vegetable tempura onto a plate.
  • Serve with tempura dipping sauce.

INGREDIENTS

  • Tempura flour mixture (use same proportion as for shrimp tempura menu)
  • 1 pumpkin
  • 1 carrot
  • 2 eggplant
  • 2 sweet red bell pepper
  • 10 baby corns
  • 25 grams enokitake mushrooms
  • 200 grams tempura dip (refer to the preparation method outlined in the shrimp tempura menu)
  • Sesame oil for frying

9 comments for “Assorted Vegetable Tempura”

  • Posted Saturday, February 11, 2023 at 7:31:31 PM

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