INGREDIENTS
Tempura:
-3 cups thinly sliced or small portions of vegetables like red kuri squash, broccoli, green beans, kumara, potatoes, courgettes, eggplant..
-1/2 cup plain flour
-1/3 cup cornstarch
-1/2 tsp salt
-1/2 cup ice cold water
-300mL neutral high smoke point oil for frying
Ponzu dipping sauce:
-2 tbsp soy sauce
-1 tbsp mirin
-1 tbsp rice wine vinegar
-2 tsp lime juice
METHOD
Prepare your vegetables into slices or small portions. Heat the oil in a small/medium pot until small bubbles form around the edge of a chopstick when placed into oil. Right before you are ready to batter and fry your tempura, sift the flour and cornstarch into a bowl, add the salt and ice cold water and mix using chopsticks until only just combined. (It is important to keep this mixture cold and to not overmix, this prevents the gluten from activating and turning into a chewy batter). Dip the vege’s in batter and place into the hot oil, only a few pieces at a time to keep the oil at the right temperature. Cook each batch for 3 mins, remove and let drain on a rack. Mix all the ponzu ingredients, dip and enjoy your tasty tempura bites!
Leave a comment