Tuesday, August 18, 2009

Crispy Tempura Recipe

Our Crispy Tempura Recipe serves 4

2 zucchinis
4 small red or brown onions
1 red capsicum
125 g(41⁄2 oz) snow peas
125 g(41⁄2 oz) baby corn
vegetable oil, for deep-frying
125 g(41⁄2 oz) cornflour
75 g(3 oz) plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt


Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture.

In a pan or wok, preheat oil for deep-frying to 190ºC(375ºF). In a bowl, sift together cornflour, flour, baking powder, mustard powder, semolina and salt. Beat in 300–450ml(1⁄2–3⁄4 pint) iced water, to make a thick batter.

Dip vegetable pieces in batter until evenly coated. Deep-fry in preheated oil for 4–5 minutes, until crisp and golden. Drain on paper towel. Serve.

No comments:

Post a Comment