Vegetable Tempura
Tempura Batter:
1 cup cold water or cold beer
1 Tbs vegetable oil
1 egg yolk
1 cup sifted unbleached flour
1 Tbs cornstarch
1 tsp baking powder
1 tsp garlic crushed
1/2 tsp paprika
1 tsp salt
Dipping Sauce:
2 Tbs rice wine vinegar
1/2 cup soy sauce
1 tsp Mirin
1 Tbs ginger, grated
1 Tbs sliced scallions
1 Batter:
2 In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.
3 Dipping Sauce:
4 Combine all ingredients in bowl. Stir to combine. Keep Chilled until use.
5 For tempura vegetables, simply drop your choice of veggies (zucchini, mushrooms, broccoli, etc.) into the batter, remove with tongs and drop into hot (350 degrees) peanut oil until golden brown. Serve with dipping sauce on the side.
Servings: 4
