Crispy Vegetable Tempura
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Tarla Dalal
• 09 March, 2012
Table of Content
A japanese version of pakodas! this is the authentic version of the tempura. Mixed sliced vegetables coated in tempura batter and deep fried. Serve this hot tempura with tempura sauce consisting of vegetable stock, soya sauce, sweet wine, ginger, radish and salt.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 3 cups sliced mixed vegetables
- oil for deep frying
To Be Mixed Together For The Tempura Batter
-
1 cup plain flour (maida) mixed with little baking powder
- 1/2 cup ice cold
To Be Mixed Together For The Tempura Sauce
-
1/2 cup clear vegetables stock
- 1 tbsp soy sauce
- 1 tbsp sweet wine
- 1 tsp finely grated ginger (adrak)
- 2 tbsp grated radish (mooli)
- salt to taste
Method
- Heat the oil in a kadhai and drop some tempura batter using a perforated spoon and deep fry till golden brown and crisp.
- Drain on an absorbent paper and keep aside.
- Dip the vegetable slices individually in the remaining batter, coat with the earlier fried batter and deep fry again till golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot with tempura sauce.
Crispy Vegetable Tempura recipe with step by step photos
