Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
For The Batter
- 85grams self-raising flour
- 85grams cornflour
- 3/4 cup sparkling mineral water
- 2teaspoons sunflower oil
- 3/4teaspoons cumin seeds
- 1 parsnip, cut into short fingers
- 1/2 small swede
- 1/2 small celeriac, cut into small chunks
- 1 large carrot, cut into short fingers
- 1 leek, cut into thick slices
- 2tablespoons cornflour
- sunflower oil, for deep-frying
- 1/2teaspoons salt
Nutrition per serving
462kJ / 110Cal
462 Kilojoules or 110 Calories
5% of daily energy intake*
Protein
2.2grams
Fat
3.2grams
Carbs
18.7grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Root vegetables and leeks are given a Japanese treatment in this quick tempura recipe. Serve to your guests with sweet chilli sauce for dipping.
Method
Step 1 of 5
Bring a large saucepan of water to the boil. Carefully add the vegetables and cook for about 2 minutes until blanched. Remove from the heat and drain using a colander.
Step 2 of 5
Transfer the vegetables onto kitchen paper, pat dry, and transfer to a large bowl. Sprinkle over the cornflour, toss to coat well, and set aside.
Step 3 of 5
For the batter, place all the ingredients in a separate bowl and using a balloon whisk, mix until well combined.
Step 4 of 5
Heat the oil in a large wok over a high heat. Dip the vegetables in the batter, a few at a time, to coat lightly, shaking off any excess. Then deep-fry for 2-3 minutes, turning occasionally, until golden.
Step 5 of 5
Using a slotted spoon, remove the tempura from the pan and drain on double layer of kitchen paper. Serve immediately.
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