Veggie tempura
The joy of tempura is that you can use any vegetables, just slice thinly
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
- Mix the sauce ingredients together. Pour the soda water to a bowl, add the flour and lightly mix until just combined.
- Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread - if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches. Fry until golden, then drain on kitchen paper. Serve with the sauce.
Per serving
267 kcalories, protein 4.2g, carbohydrate 32.1g, fat 14.4 g, saturated fat 2.7g, fibre 3g, salt 1.89 g
Recipe from olive magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5249/
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Ingredients
- 250ml soda water , ice cold
- 150g tempura flour or use plain flour
- groundnut oil for frying
- 150g shiitake mushrooms , sliced
- 1 sweet potato , halved lengthways and thinly sliced
- 1 aubergine , thinly sliced
- 1 red pepper , cut into squares
PONZU DIPPING SAUCE
- 4 tbsp lemon juice
- 4 tbsp soy sauce
- 1 tbsp caster sugar
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Five-spice, ginger & soy poussins
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4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
Ingredients
- 250ml soda water , ice cold
- 150g tempura flour or use plain flour
- groundnut oil for frying
- 150g shiitake mushrooms , sliced
- 1 sweet potato , halved lengthways and thinly sliced
- 1 aubergine , thinly sliced
- 1 red pepper , cut into squares
PONZU DIPPING SAUCE
- 4 tbsp lemon juice
- 4 tbsp soy sauce
- 1 tbsp caster sugar
Per serving
267 kcalories, protein 4.2g, carbohydrate 32.1g, fat 14.4 g, saturated fat 2.7g, fibre 3g, salt 1.89 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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07 November 2012
Preyanca commented on this recipe
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