Vegetable Tempura With Chilli Dipping Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 eggplants, sliced into thin rounds
- 1tablespoons olive oil
- 1tablespoons caster sugar
- 1 clove garlic, grated or finely chopped
- 2 fresh hot red chillies, deseeded and finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2-3 zucchini, cut into batons
- 2 red capsicums, deseeded and roughly chopped
- 2 cup vegetable oil (for frying)
- 75grams plain flour
- 1tablespoons cornflour
- 3/4 cup water, iced
- 2tablespoons rice wine vinegar
- 2tablespoons light soy sauce
Method
Step 1 of 4
First, make the dipping sauce. Whisk together all the ingredients, and season well with salt and black pepper.
Step 2 of 4
Once you have all the vegetables prepared, pour the oil into the wok, and heat until very hot.
Step 3 of 4
Meanwhile, make the batter. Whisk together the flour, cornflour, and iced water. Do not overbeat; it doesn’t matter if the batter is a little lumpy.
Step 4 of 4
Drop a little of the batter into the oil, to test whether the oil is hot enough - it should sizzle straight away and become crisp. Dip the vegetable pieces one by one into the batter, and shake away the excess. Carefully add to the oil, a few at a time, and fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon, and keep warm on a plate lined with kitchen paper until all the vegetable pieces are cooked. Serve immediately with the chilli dipping sauce.
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