Tempura Mixed Vegetables with Chilli Sauce
Serves
4
Total Time
20mins
Calories
2403
Crunchy vegetables in a light, crisp tempura batter. The key to mastering tempura batter is to use chilled beer or soda water for a super light result. Any firm vegetables would work well here. Serve as a snack...
- Red bell pepper1cored, deseeded, sliced
- Scallion6cubed - 2 cm
- All purpose flour25 g
- Cornflour50 g
- Salt1 pinch
- Egg2
- Beer75 ml
- Vegetable oil960 ml
- Chili sauceas needed
- Baby corn150
- Broccoli150 g
- Asparagus100 g
Ingredients
- 1. Sift all purpose flour and corn flour into a clean medium bowl
- 2. Whisk in salt and egg and mix until combined
- 3. Add beer to the batter gradually and whisk until smooth
- 4. Add vegetable oil to a clean saucepan
- 5. Heat the oil until 190°C
- 6. Add red bell pepper, baby corn, broccoli, asparagus and scallion to the batter
- 7. Transfer battered veggies to saucepan bit by bit
- 8. Deep-fry in batches in the hot oil for 1–2 minutes until lightly golden
- 9. Remove with slotted spoon and pat dry with paper towels
- 10. Serve with chilli dipping sauce
Method
Make this recipe in the Fresco Recipes App
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