Vegetable Tempura

Vegetable Tempura Ingredients

200 g Plain flour	Ice cold water
100 g Cornflour	Selection of vegetables
1 Egg

Instructions for Vegetable Tempura

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.

Main Ingredient: VegetablesCuisine: Uncategorized

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