Vegetable tempura
Not Too Tricky
About the recipe
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they’re cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp up. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away. These can be eaten alone as a starter with a good sprinkle of sea salt, halves of lemon or lime and possibly some dips. The battered vegetables also make a nice side dish, especially good with simply cooked meat or fish and a salad.
The Naked Chef, p154
Ingredients
200g plain flour
100g cornflour
ice-cold water (preferably soda or sparkling)
selection of vegetables (see below)
Method
Find the recipe!
For the full recipe, head to page 154 of The Naked Chef.
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