vegetable tempura with chilli sauce
How to make vegetable tempura with chilli sauce recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
vegetable oil, for deep-frying
1 large red pepper, cored, deseeded and cut into chunks
150 g (5 oz) baby corn
150 g (5 oz) broccoli florets
100 g (3½ oz) asparagus spears, trimmed
6 large spring onions, cut into 5 cm (2 inch) lengths
sweet chilli dipping sauce, to serve
Batter
25 g (1 oz) plain flour
50 g (2 oz) cornflour
2 eggs, beaten
75 ml (3 fl oz) beer
salt
Method:
Make the batter. Sift the flour and cornflour into a bowl and season with a little salt. Make a well in the centre, add the eggs and whisk a little, then gradually add the beer, pouring it in
slowly and whisking continuously to make a smooth batter.
Half fill a deep saucepan with vegetable oil and heat to 190°C (375°F), or until a cube of bread browns in 30 seconds. Working quickly, dip the vegetable pieces, one by one, into the batter. Deep-fry in batches in the hot oil for 1–2 minutes until lightly golden.
Remove with a slotted spoon, drain on kitchen paper and keep warm. Serve with sweet chilli dipping sauce.
For sweet chilli & tempura vegetable noodles, cook the Vegetable Tempura as for Vegetable tempura with chilli sauce. Meanwhile, cook 200 g (7 oz) soba noodles and 150 g (5 oz) trimmed fine green beans in a saucepan of lightly salted boiling water for 10 minutes until tender.
Drain well. In a large wok, toss the tempura with the noodles and beans. Mix together 125 ml (4 fl oz) sweet chilli sauce, 3 tablespoons soy sauce and 3 tablespoons sesame oil in a small bowl, then toss into the noodles. Serve hot. Total cooking time 30 minutes.
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| vegetable tempura with chilli sauce |
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