Vegetable Tempura

6-8 servings


Ingredients:

200g plain flour
100g corn flour
Ice-cold water, preferably soda or sparkling
1.5kg of assorted vegetables

Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
½ handful cilantro, chopped
1 small chile, seeded and finely chopped
½ teaspoon chopped garlic
Salt and freshly ground black pepper


Method:

1. Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
2. Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy, any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
3. Deep fry vegetables in a wok or deep fat fryer, you just need about 7cm of clean oil at 200°C (400°F) until the batter is light golden in color and crisp. Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil.
4. Place them on kitchen paper towels and eat as soon as possible. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
5. To make the sauce, pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavours to combine.