With this easy tempura recipe you can not go wrong!
Crunchier in texture and lighter on the stomach than other fried foods, this tempura is sure to become a family favourite.
I used to make the batter from scratch but recently discovered tempura flour which changed the game!
• 200g tempura flour
• 6 shiitake mushrooms
• 1 Onion
• 100g kabocha pumpkin
• 1 sweet potato
• 1 carrot – peeled
• 1 aubergine
• 6 green beans
• sunflower or vegetable oil
• cooking chopsticks
- Begin by cutting all the vegetables, use whatever one you like. The vegetables shouldn’t be more than a centimetre thick to ensure fast cooking.
- Pat the ingredients dry with a piece of kitchen paper, place on a plate and keep in the fridge prior to cooking. Chilled ingredients are important to help form a crispy tempura batter.
- Now grab a heavy bottom pan and fill it approximately 2/3 with oil before heating to 160-170°C (you could use a deep fat fryer to regulate the temperature). Check the oil is at the right temperature by dropping a splash of batter into the oil. If it sizzles the oil is ready.
- Mix 200g tempura flour with 320ml iced cold water to make the batter. The colder the batter and ingredients before frying, the lighter and crispier your tempura will be. I use ice cubes to keep your batter extra cold.
- Place the battered ingredients with your chopsticks into the oil and cook for a minute or so on each side until the batter turns golden. Don’t cook too many pieces at one time as it will lower the oil’s temperature.
- Remove from the pan and place on a wire rack. Serve whilst piping hot with soy sauce!
Tips and Information
• Serve with a bowl of sticky white rice on the side.
• It is better to make the batter mix just before deep-frying. Mix the batter as little as possible, making sure there are no lumps. This prevents the gluten in the flour from stretching, ensuring that the batter is not chewy and is as light and crispy as possible.