Broccoli & pumpkin tempura with soy and mirin dipping sauce
Make the most of seasonal veg with this rewarding sharing recipe
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45mins + standing time
- To make the sauce, warm the sake then add the chilli, soy sauce and mirin and leave to cool.
- To make the batter, mix the flours with the egg white, salt and soda water until smooth then leave to stand for 1 hour to allow the batter to settle.
- Heat the oven to 160C/140C fan/gas 3. Heat the oil to 180C or until a cube of bread browns in a minute and line a plate with plenty of paper towels to drain the tempura.
- Dust the veg in flour and then coat in the batter, gently put a few pieces in the hot oil and fry for a good 2 minutes until they start to float. Remove from the hot oil, sprinkle with salt and set aside then let the oil come back up to temperature before frying the next batch. Keep everything warm in the oven in between batches.
- Serve the crispy tempura vegetables and lemon halves with the dipping sauce
PER SERVING
418 kcalories, protein 6.6g, carbohydrate 40.3g, fat 26.2 g, saturated fat 3g, fibre 3.2g, salt 2.59 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1669644/
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Ingredients
- 100g self-raising flour
- 100g cornflour
- 1 egg white , beaten
- 300ml soda water
- 2l vegetable or corn oil
- plain flour , for dusting
- 1 onion , sliced into rings
- 1 head broccoli , cut into small florets
- 500g pumpkin , thinly sliced
- 3 lemons , halved
MIRIN AND SOY DIPPING SAUCE
- 25ml saké
- 1 small red chilli , seeded and finely diced
- 50ml light soy sauce
- 50ml mirin
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John Torode combines seasonal fruit and nutty praline in this indulgent dessert
0
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45mins + standing time
Ingredients
- 100g self-raising flour
- 100g cornflour
- 1 egg white , beaten
- 300ml soda water
- 2l vegetable or corn oil
- plain flour , for dusting
- 1 onion , sliced into rings
- 1 head broccoli , cut into small florets
- 500g pumpkin , thinly sliced
- 3 lemons , halved
MIRIN AND SOY DIPPING SAUCE
- 25ml saké
- 1 small red chilli , seeded and finely diced
- 50ml light soy sauce
- 50ml mirin
PER SERVING
418 kcalories, protein 6.6g, carbohydrate 40.3g, fat 26.2 g, saturated fat 3g, fibre 3.2g, salt 2.59 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
