12
Tempura Vegetables
85g plain flour
1 tbsp cornflour
½ tsp salt
200ml ice cold sparkling water
Vegetable selection e.g. sugar snap peas, green beans, carrot batons, purple
sprouting broccoli, baby corn.
1.
Preheat the deep fat fryer to 160°C.
2.
Prepare vegetables to suit.
3.
In a bowl, mix together the flour, cornflour and salt then add the water
whisking quickly.
4.
Remove the lid from the deep fat fryer, lower the basket into the oil.
5.
Dip the vegetables into the tempura batter and coat. Then using metal
tongs, place the vegetables into the hot oil. Remember not to overfill the
deep fat fryer.
6.
Cook vegetables for 5-7 minutes. Once crispy, lift the basket out and place
on the rest position to drain.
3.
Once the fryer is ready, place the chips into the basket and lower the basket
into the hot oil. Replace the lid.
4.
Once the chips are ready, remove the lid and lift the basket out placing it on
the rest position. Drain the chips on kitchen paper and sprinkle with sea salt
before serving.
