Crispy Vegetable Tempura with Dipping Sauce
Crispy, Crunchy, Delicious: Vegetable Tempura like you've never experienced before!Indulge in the satisfying crunch of perfectly fried vegetables, coated in a light and airy batter. Paired with a delightful dipping sauce that enhances the flavours and leaves you craving for more.Experience the ultimate satisfaction of biting into a piece of vegetable tempura, with each bite bursting with flavour and texture. Perfect for a quick snack or a tasty appetiser. Treat yourself to a plate of vegetable tempura today and elevate your snacking experience to a whole new level.
Ingredients
For the Dipping Sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin (sweet rice wine)
- 1 tsp grated fresh ginger
- 1 spring onion, finely sliced
- 1/2 sesame oil
Instructions
Preparation
- Ina large bowl, combine the plain flour, cornflour, and baking powder. Gradually whisk in the sparkling water until you achieve a smooth batter. Be careful not to overmix; a few lumps are fine.
- Prepare the vegetables by slicing them as directed. Keep the pieces relatively uniform to ensure even cooking.
Cooking the Tempura
- Heat vegetable oil in a deep pan or wok to around 180°C (350°F). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- Dip each vegetable piece into the batter, ensuring they are coated evenly. Carefully lower them into the hot oil, frying in batches to avoid overcrowding.
- Fry each batch for about 2-3 minutes or until the tempura is crisp and lightly golden. Remove with a slotted spoon and drain on kitchen paper. Season with salt while still hot.
Making the Dipping Sauce
- In a small bowl, combine soy sauce, rice vinegar, mirin, ginger, spring onion,and sesame oil. Mix well.
Serving
- Arrange the tempura vegetables on a serving platter. Serve immediately with the dipping sauce on the side.
