Tempura Vegetables with Dipping Sauce
- Active Time 20m
- Total Time 20m
Serves 12 as a first course
To minimize the spattering when making tempura, be sure the vegetables are dry before you coat them in batter. Fry only a few pieces at a time to prevent them from sticking together.
- For Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons orange juice
- 2 tablespoons dry sherry
- 1 tablespoon finely chopped spring onion
- 1 teaspoon sugar
- 1 teaspoon sesame seed
- Few splashes bottled hot chili sauce
- For Tempura:
- 7 ounces all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 beaten egg yolk
- 13 ounces ice water
- Peanut oil or cooking oil for deep frying
- 1 pound cut-up mixed fresh vegetables ( such as asparagus, green beans, Chinese long beans, carrots, sweet or white potatoes, parsnips, broccoli florets, mushrooms, zucchini, eggplant and/or bell pepper strips)
FOR SAUCE: In a small mixing bowl, combine the soy sauce, orange juice, sherry, spring onion, sugar, sesame seed and hot chili sauce. Set aside.
FOR TEMPURA: In a medium mixing bowl, stir together the flour, baking soda and salt. Make a well in the center. In a separate bowl, combine the egg yolk and ice water; add to the flour mixture. Stir till just combined (a few lumps should remain).
In a deep, heavy saucepan or deep fryer heat 2 inches of oil to 365 degrees F. Dip completely dry vegetables into the batter, a few pieces at a time, swirling to coat. Fry a few pieces at a time in the hot oil for 2-3 minutes or till golden, turning once. Using a wire skimmer or slotted spoon, remove the vegetables from the oil.
Drain on a wok rack or on paper towels. Keep warm in a preheated 300 degrees F oven while frying remaining pieces. Serve warm with the dipping sauce.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
111 calories; 4g total fat; 18mg cholesterol; 278mg sodium; 16g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close