Tempura Vegetables (Also Fish, Shrimp or Calamari Rings) Recipe #372205
My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine.
For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. This recipe only includes vegetables but you could also try fish, peeled shrimp or calamari rings.
You can also experiment with other veggies.
30 min | 15 min prep
SERVES 4
- 3/4 cup light beer
- 3/4 cup rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 small sweet potato
- vegetable or peanut oil, for frying
- 8 asparagus spears, trimmed
- 16 sugar snap peas, trimmed
- 1 small red pepper, cut into 1/4 inch rings
- 1 pinch sea salt (optional)
- soy sauce (for dipping)
- 1 white radish, peeled grated (daikon)
- 2 lemons, cut into wedges
- In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
- Stir in salt and cayenne.
- Peel sweet potato and cut crosswise into 1/4 inch slices.
- Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
- In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
- Fry, turning, until golden coloured (2 to 3 minutes).
- With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
- Season with a pinch of sea salt if desired.
- Keep warm in oven set to 200F while frying remaining veggies.
- Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
- Serve with hot rice.
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5 stars