Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): tell us
Ingredients
- 200 g Plain flour
- 100 g Cornflour
- 1 Egg
- Ice cold water
- Selection of vegetables
Preparation
1 Add to a bowl all the flour and 1 lightly beaten egg. With a spoon handle or chopstick, mix and stir in the water until the mix is slightly thicker than the double cream consistency. 2 Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour. 3 Dip your chopped vegetables (onions, courgettes, aubergines, carrots, sweet potatoes, fine green beans, broccoli, wild mushrooms, fresh herbs, pak choi and bok choi - any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess. 4 Deep fry your vegetables in a wok, deep fat fryer or frying pan - you need about 7cm/3" clean oil - at 200c/400f/Gas 6 until the batter is light golden in colour and crisp. 5 Turn the vegetables at intervals to ensure both sides are cooked equally and fish out with a slotted spoon, shaking off excess oil. Drain on kitchen paper and eat as soon as possible, while the batter is crisp. Converted by MC_Buster. Recipe by: The Naked Chef Converted by MM_Buster v2.0l.
