Tempura


(for four really greedy persons)
1 cup of rice flour
1/2 cup of all-purpose flour
4 tsp of baking powder
1 tbsp of wasabi or mustard powder
1 1/4 cup of very cold water *very important*
salt, pepper

2 cups of oil for frying

1 courgette peeled, cut in big rectangles
1 handful of flat beans
1 handful of cooked mini-maize
4 onions peeled and cut in four
1 pepper bell unseeded sliced

Soya sauce to dip

Mix the flours and the baking powder.
Add the salt and pepper.
Delicately fold in the chilling water.
Let it rest for 30 min.
Heat a deep frying pan with 2 cups of oil at 180°C.
With a skimming ladle dip the vegetables one by one in the batter and gently settle them in the oil to cook for 2 or 3 min until gold.
Set aside in some paper kitchen to absorb the excess of oil.
Serve straight away with some soya sauce to dip.

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One Response to “Tempura”

  1. Sunday for two « Experiments in dessertarian cooking Says:

    […] lunch -Falafel -Tempura (aubergine, carrot, onion) -Soba with miso -Sweet and sour tomato […]


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