Vegetable tempura
Try these mouthwatering veggie tempura with mushrooms, sweet potatoes, aubergines and red peppers. Perfect served with a Japanese citrus ponzu dipping sauce
- Total:
- Serves: 6 persons
Ingredients
- 250ml soda water, ice cold
- 150g (or use plain flour) tempura flour
- for frying groundnut oil
- 150g shiitake mushrooms, sliced
- 1sweet potato, halved lengthways and thinly sliced
- 1aubergine, thinly sliced
- 1red pepper, cut into squares
- 4tbsp lemon juice
- 4tbsp soy sauce
- 1tbsp caster sugar
Instructions
Step 1
Mix the sauce ingredients together. Pour the soda water into a bowl, add the flour and lightly mix until just combined.Step 2
Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches. Fry until golden, then drain on kitchen paper. Serve with the sauce.