October 31, 2017
Donna Hay’s Mixed Tempura Vegetables
Try this recipe for Mixed Tempura Vegetables from Donna Hay’s new cookbook, Basics To Brilliance.
Yield: Makes 4 As A Starter Or Side
Light And Crispy Tempura Batter
- Place the cornstarch, flour and baking soda in a large bowl and mix to combine.
- Place the egg yolk and soda water in a small bowl and mix to combine.
- Add the egg mixture to the flour mixture and, using 4 chopsticks held together, lightly beat the mixture until just combined but still lumpy. Place the bowl over ice or iced water to keep the batter chilled.
TIP: Keeping the batter icy cold is the best way to ensure it stays light and fluffy. This makes for more delicate, fine and crispy tempura when fried.
- To make the dipping sauce, place the soy sauce, mirin, lemon juice and ginger in a small bowl and mix to combine. Set aside.
- Fill a large saucepan half-full with oil and place over medium heat until the temperature reaches 375°F on a deep-frying thermometer. Place the flour and salt in a medium bowl and mix to combine.
- Dust the vegetables in the flour mixture. Working in batches, dip the vegetables in the batter and deep-fry for 2–3 minutes or until golden brown and cooked through. Drain on paper towel. Place on a serving plate and serve with the dipping sauce.