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Vegetable Tempura

Veggie.Lover's picture
<p><a href="http://en.wikipedia.org/wiki/Tempura">Image Credit</a></p>
This Vegetable Tempura recipe is one of the gems from my family cookbook. A lip-smacking Appetizer, this Vegetable Tempura completes your spread. The marriage of the irresistible flavors of vegetable with other ingredients is the secret to this Vegetable Tempura. The Chinese couldn't have come up with a better dish than this Vegetable Tempura, specially when it comes to culinary creativity. Treat your family to this delicious Vegetable Tempura. They are going to simply adore it.
Ingredients
  Assorted fresh vegetables 1 Pound (such as asparagus spears, green onion, cauliflower, sweet potatoes, mushrooms, green beans, and zucchini squash)
  Cooking oil 2 Cup (32 tbs) (for deep-fat frying)
  All purpose flour 1 Cup (16 tbs)
  Slightly beaten egg 1
  Cooking oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Grated gingerroot 1 Tablespoon
  Grated turnip 1 Tablespoon
  Grated radish 1 Tablespoon
  Prepared mustard 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon, mixed with prepared mustard
Directions

Wash and dry vegetables well.
Slice or cut into strips or pieces, if desired.
Using a skillet at least 3 inches deep, pour in cooking oil to depth of 1 1/2 inches.
Heat to 365° For batter, combine flour, egg, the 2 tablespoons oil, sugar, 1 cup ice water, and 1/2 teaspoon salt.
Beat just till moistened (a few lumps should remain).
Stir in 1 or 2 ice cubes.
Use at once.
Dip vegetables into batter.
Fry in hot oil, several at a time, till light brown; drain on paper toweling.
Serve with Condiments

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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