serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ready In 10
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 zucchini
- 1 eggplant
- 1 capsicum
- Salt, to taste
- canola oil, for deep - frying
- 300 g (2 cups) self - raising flour
- 250 ml (1 cup) cold sparkling water
Dipping sauce
- 1 cm piece peeled ginger, finely grated
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 spring onion, thinly sliced
- 2 tbsp rice wine vinegar
- 1 tsp lemon juice
Instructions
- Slice all the vegetables into 1 cm – thick rounds. Season lightly with salt.
- Heat the oil for deep – frying in a large saucepan to 180°C. Using paper towel or a kitchen cloth, squeeze out any liquid from the vegetables. Place in a bowl and lightly dust with a small amount of the flour.
- Place the remaining flour in a large bowl and make a well in the centre. Gradually whisk in the sparkling water until it forms a thick batter. Try to make this batter just before you’re about to fry so that it remains as fizzy and cold as possible.
- Working in small batches, dip the lightly dusted vegetables in the batter and fry until light golden and crisp. Drain on a wire rack over a tray and season with salt.
- For the dipping sauce, place all the ingredients in a serving bowl and stir in 60 ml (¼ cup) water. Serve the hot tempura with the dipping sauce on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ready In 10
