Vegetable tempura

  1 cup cabbage cut in strips
  1 carrot cut in strips
  ½ onion cut in strips
  ½ aubergine cut in strips
  1 capsicum cut in strips
  ½ cup spring onion cut in strips
  1 egg
  ½ cup iced water
  1 cup flour
  Salt and black pepper to taste
  Oil for deep frying

1. Put the cabbage, aubergine, carrot, capsicum, spring onion into a colander and sprinkle liberally with salt. Leave for about 30 minutes, then rinse thoroughly under cold running water. Drain well.
2. Mix all the vegetable in a bowl and season with salt and pepper. 

For the batter
3. Mix the egg and iced water in a bowl, then sift in the flour. Mix briefly with a fork. 
4. Add the vegetables to the batter and mix to combine. Heat oil in a wok. 
5. Scoop up one heaped tablespoon of the mixture at a time and carefully lower it into the oil. 
6. Deep fry in batches for about three minutes, until golden brown and crisp. 
7. Serve with ketchup.

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