Tempura Vegetables
(08 Aug 2017)

Tempura Vegetables Expresso

Tempura Vegetables
Recipe by Amy Hopkins
1 cup rice flour
1 tsp baking soda
1/2 tsp salt
sparkling spring water
1 litre canola oil
Vegetables sliced for tempura, such as baby marrows, cauliflower, broccoli
Dipping sauce:
2 red chillies, sliced
3 tbsp rice vinegar
Juice of 1 lime
1/8 cup tamari
Heat oil in a pot placed over high heat.
Whisk together flour, baking soda, salt and water (enough until it becomes runny, but still slightly thick, like pancake batter)
Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
Combine all dipping sauce ingredients together in a bowl and serve with the tempura.





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