Vegetable Tempura
Main Dishes | Japanese cuisine
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Signature recipes by John Smith Website: http://Japan-food.ucoz.ru
Ingredients
- Cauliflower - 5.3 oz
- Broccoli - 5.3 oz
- Water - 7 fl oz
- Courgette - 1 piece
- Vegetable Oil - 3 fl oz
- Carrot - 1 piece
- Sweet Pepper - 1 piece
- Garlic - 2 cloves
- Mild Chili Spice - 1 piece
- Soy Sauce - 2 tablespoons
- Meyer Lemon Juice - 2 tablespoons
- Sesame Oil - 2 tablespoons
- Sugar - 1 tablespoon
- Chicken Egg - 2 pieces
- Wheat Flour - 4 tablespoons
Step by Step guide
Step 1
Peel, wash, and chop the garlic. Wash the chili pepper, remove the stem and seeds, and finely chop.
Step 2
To prepare the sauce, mix lemon juice with soy sauce, sesame oil, sugar, chili pepper, and garlic, bring to a boil, cool, and strain through a sieve.
Step 3
To prepare the batter, beat the eggs with cold water, add flour, and mix.
Step 4
Wash the broccoli and cauliflower, and separate into florets. Peel, wash, and cut the carrot and zucchini into sticks. Wash the bell pepper, remove the stem and seeds, and cut into rings.
Step 5
Heat vegetable oil in a deep skillet, dip the prepared vegetables in the batter in small batches, and fry on all sides in the oil.
Step 6
Place the finished tempura on a paper towel, then arrange on plates. Serve with the sauce.
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