Vegetables in tempura. Tempura is a Japanese fry where the batter is crunchy. This coating method is suitable for vegetables and seafood.
To make a good tempura, the secret is in the dough, it has to be very cold, you can place a bowl with ice and put the bowl with the batter dough on top. The tempura must be fried in plenty of hot oil and fry a small amount in each batch so that the oil does not get cold.
Vegetables in tempura
Author Montse
Recipe type: vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- Asparagus
- Green beans
- Broccoli
- Red pepper
- Onion
- Mild olive or sunflower oil
- 200 ml. very cold water
- 150 gr. Of flour
- 1 teaspoon yeast
- A teaspoon of salt
Preparation
- We will start preparing the tempura dough, In a bowl we will put the flour, yeast and a teaspoon of salt.
- We will add the cold water little by little, until we obtain a light dough.
- Let the mixture rest in the fridge for about 30 minutes.
- We prepare the vegetables, wash the vegetables, cut the trunk of the asparagus, cut the broccoli into small bouquets.
- Cut the onion into strips or slices and cut the green beans in two.
- We put a pan with plenty of oil and heat, when it is already we remove the bowl from the cold dough, we introduce the vegetables one by one in the dough, it must be well covered with the dough, we will fry them, we will put a few vegetables per batch.
- When the vegetables are golden, we will put them on a tray where we will have kitchen paper to absorb the excess oil.
- When all the vegetables are ready, we will serve them right away and we will accompany them with a sauce such as soy sauce.
- And ready to eat!!!