Vegetable Tempura
Shana
ingredients
Tempura- 1 cup rice flour, plus 1 cup for dusting
- 1 cup cold seltzer water
- 2 large egg yolks
- 1 teaspoon toasted sesame oil
- Kosher salt
- Peanut oil, for frying
- 2 red bell peppers, sliced into strips
- 2 avocados, peeled and sliced thick
- 1 lemon, sliced very thin
- 12 green beans
- 8 shiitake mushrooms, halved
- 4 scallions
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 lemon, juiced
directions
- 1
Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- 2
Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
- 3
Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
Source: Shana
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews