for tempura lovers
HTML clipboard Ingredients
1 carrort
1 turnip or parsnip
200g French beans, trimmed
vegetable oil for deep frying (preferable olive or vegetable oil)
½ daikon, peeled and grated
4-5cm piece fresh root ginger, peeled and grated
lemon wedges to garnish
Batter
1 egg yolk (non cholesterol egg)
200ml ice cold water
200g plain flour, sifted
Sauce
200ml dashi
70ml soy sauce
70ml mirin
Method
1. Cut carrot and turnip into 5cm long shreds. Cut beans diagonally into fine strips. Heat plenty of oil in a wok or deep frying pan to 170C.
2. Meanwhile, make batter. In a large mixing bowl, lightly beat egg and pour in ice cold water. Stir just 2-3 times, then add flour. Using 3 or 4 chopsticks or a fork, very lightly mix batter with just a few strokes. Do not whisk or overmix - the batter should be very lumpy. Put all the vegetable shreds into the bowl and gently fold in.
3. Carefully drop a tablespoon at a time of battered vegetables into oil. Fry a few at a time and remove from oil when both sides are light golden and drain on absorbent kitchen paper. Repeat until all battered vegetables are cooked. Arranged them on a large serving plate or individual plates with heaps of grated daikon and ginger. Garnish with lemon wedges. Quickly heat dashi, soy sauce and mirin in a pan and pour it into small individual bowls. Serve hot.
HTML clipboard Ingredients
1 carrort
1 turnip or parsnip
200g French beans, trimmed
vegetable oil for deep frying (preferable olive or vegetable oil)
½ daikon, peeled and grated
4-5cm piece fresh root ginger, peeled and grated
lemon wedges to garnish
Batter
1 egg yolk (non cholesterol egg)
200ml ice cold water
200g plain flour, sifted
Sauce
200ml dashi
70ml soy sauce
70ml mirin
Method
1. Cut carrot and turnip into 5cm long shreds. Cut beans diagonally into fine strips. Heat plenty of oil in a wok or deep frying pan to 170C.
2. Meanwhile, make batter. In a large mixing bowl, lightly beat egg and pour in ice cold water. Stir just 2-3 times, then add flour. Using 3 or 4 chopsticks or a fork, very lightly mix batter with just a few strokes. Do not whisk or overmix - the batter should be very lumpy. Put all the vegetable shreds into the bowl and gently fold in.
3. Carefully drop a tablespoon at a time of battered vegetables into oil. Fry a few at a time and remove from oil when both sides are light golden and drain on absorbent kitchen paper. Repeat until all battered vegetables are cooked. Arranged them on a large serving plate or individual plates with heaps of grated daikon and ginger. Garnish with lemon wedges. Quickly heat dashi, soy sauce and mirin in a pan and pour it into small individual bowls. Serve hot.
