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Vegetable Tempura

Updated February 23, 2016
(1 Votes)

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

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

Makes4 servings

Preparation Time20 min

Preparation Time - Text10–20 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursehot appetizer, vegetable

Dietary Considerationvegetarian

Equipmentdeep fryer

Five Ingredients or LessYes

Mealdinner, lunch

Moodadventurous

Taste and Texturecrisp, crunchy, savory, umami

Type of Dishvegetable

Ingredients

  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • Vegetable oil, for deep-frying
  • 1 1/3 cups all purpose flour
  • 2 cups ice-cold water
  • 1 large egg yolk
  • Selection of fresh vegetables, such as broccoli, carrots, and green beans, trimmed and thinly sliced, or chopped, as required
  • Strips of scallion, to garnish

Instructions

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

Pour in oil to a depth of 3 in (7.5cm) in a heavy-bottomed saucepan. Heat over high heat to 375°F (190°C). Meanwhile, lightly whisk together the flour, cold water, and egg yolk in a bowl. The batter should remain lumpy, which is what makes the tempura light.

Preheat the oven to 200°F (100°C). Working in batches, dip the vegetable pieces into the batter, letting any excess batter drip back into the bowl. Carefully add the battered vegetables to 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 paper towels. Keep warm in the oven while frying the remaining vegetables.

Serve immediately with small bowls of the dipping sauce for each diner.

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annana0 - I'm not surprised. The water to flour ratio looks out of proportion. It couldn't help but be watery. In recipes like this, it's always a good idea to add liquids gradually until the desired consistency is reached, rather than taking it at its word. You simply cannot rely on set amounts because batters never act the same way twice!

The tempura dough came out very watery, hardly anything stuck to the veggies :=((

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