Vegetable tempura

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Vegetable tempura


Ingredients

  • 400 g Jarlsberg®
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 1 onion
  • 2 litres vegetable oil for deep-frying

Dip

  • 400 ml Kikkoman soy sauce
  • 1 tsp wasabi powder

Batter

(You can also use store-bought tempura batter mix.)

  • 400 ml flour
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1 tsp baking powder
  • 450 ml ice-cold water (cold beer or white wine can also be used)


Preparation

Mix soy sauce into the wasabi powder until you have a smooth paste. Thin with more soy sauce until you have the dip consistency you want.

Wash the vegetables and make sure to pat them fully dry. Slice the Jarlsberg® and the vegetables into rectangular pieces.

Combine the dry ingredients for the batter in a bowl and then whisk in ice-cold water until the batter is smooth.

Fill a large pot halfway with the oil and heat to 350°. Coat the vegetables in the batter and deep-fry until golden brown. Remove from the oil and drain on absorbent paper. Coat the Jarlsberg® pieces first in flour and then in the batter. Deep-fry until golden brown. Remove from the oil and drain on absorbent paper.

Serve with soy wasabi dip.