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Recipe: Vegetable Tempura

My all time favorite food is shrimp tempura, but since I cannot eat shrimp anymore, I’ve settled for vegetable tempura. I was totally surprised that it was delicious and packs its own surprising twist to the traditional ebi (shrimp) tempura. It’s super easy to cook, too!

I just thought I’d share this recipe for those who want to cook something healthy for their family. The kids won’t even know that those are veggies! :)

Ingredients for the Tempura Batter:

  • 1 cup all purpose flour (I use gluten-free flour due to diet restrictions)
  • 2/3 cup super cold water
  • 1/4 teaspoon salt (I use sea salt because it’s more nutritious)
  • 1/8 teaspoon baking powder
  • 1 egg
  • 2 teaspoons sesame oil (this is optional)

Vegetable Ingredients:

You can actually throw in whatever veggies you like, but I usually use the following:

  • 2 carrots
  • 2 bell peppers (green or red will do)
  • 5 asparagus
  • 3 jicama (this is singkamas in tagalog. and yeah…it’s wrong to refer to singkamas as turnips)

Ingredients for the Tempura Sauce:

  • 1 cup water
  • 4 tablespoons soy sauce (better if you can use kikoman)
  • 2 teaspoons mirin (mirin is japanese vinegar, adding it is optional)
  • 4 tablespoons sugar (I use mascovado instead of brown sugar. If using mascovado, make this 3 tablespoons only.)
  • 6 tablespoons grated radish
  • 2 teaspoons grated ginger (you can adjust this according to taste)

Other Ingredients:

  • 3 – 4 cups of the healthiest frying oil you can get…or afford. :)

Prepare the Tempura Batter:

Mix the cold water, salt, baking powder, egg, and sesame oil in a bowl. Add the flour bit by bit, until you have a somewhat thick batter. Be careful not to over-stir the batter. It’s good to leave a few small lumps of flour because it gives the tempura it’s unique look.

Prepare the Vegetables:

You can slice your veggies your own way. For presentation purposes, I slice my veggies as thin as I can slice them, while maintaining a length of 3-4 inches. Toss all the veggies together in a bowl.

Prepare the Tempura Sauce:

Boil the water, soy sauce, mirin, and sugar together. After it reaches aboil, turn the fire off and put in the grated radish and grated ginger.

Cook Your Tempura:

Put your frying oil in a deep cooking pan/dish or a wok. The oil should be about 2 inches deep. After 5 or so minutes, see if your oil is hot enough. How? Take a small dollop of the tempura batter and throw it into the oil. If it rises quickly, that means your oil is hot enough; otherwise, you have to wait some more.

Using chopsticks, or whatever you have that comes near to it, get  a handful of mixed veggies, dip it into the batter, and dip it the oil…releasing it from the chopsticks gently. After 30 seconds, you can take it out from the oil and drain it on paper towels.

Viola! You now have your vegetable tempura! Serve with tempura sauce. Best when eaten with rice. :)

If you want a visual instruction on how to cook your vegetable tempura, you may want to view the video below. However, we sort of differ in the recipe in some way, and even in the cutting of the veggies. I noticed she cooks her veggies one at a time because they come in big slices. As mentioned above, I slice mine like match sticks, mix them, and put the mixed handful into the batter, then into the oil. They come out more fun to look at, I think. Hehehe!

Comments

Comment from Robert augustine francisco
Time: February 18, 2011, 8:28 am

Uhmm,,, watta perfect recipe, its method and evrything….
Well all i can say is, first b4 anything else, congratulations!!!
Dis recipe is so good…
I dont know wat to say more….
Thanks a lot 4 dis…
Hoping u can produce more recipes…
More power!!!

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