Vegetable Tempura Recipe

RECIPES OF JAPAN

Ingredients :

2 pieces	Courgettes, medium size
1 piece	Carrot large
1/2 piece	eggplant (aubergine)
1/2 piece	Spanish onion
1 piece egg	Egg
120 ml	Iced water
120 g	Plain flour
-	Vegetable oil for deep-frying
-	Sea salt flakes
-	Lemon slices
-	Japanese soy sauce to serve.

Method :

Prepare courgettes and eggplant by using a potato peeler to give a striped effect.
Cut the eggplant, courgettes and carrots in strips of approx. 5 - 9 cm long and 3 mm wide.
Transfer the above to a colander and sprinkle liberally with salt and leave for approx. 30 minutes, then rinse thoroughly under cold running water and drain well.
Slice the onion thinly, discarding the plump pieces in the middle. Separate the layers so that there are lots of fine, long strips. Mix all the vegetables together and season with salt and pepper.
Prepare the tempura batter immediately before frying, then add the vegetables to the batter and mix to combine.
Fill wok with sufficient oil and heat to 180⁰C / 350⁰F.
Scoop up one heaped tablespoon of the mixture at a time and gently lower it into the oil.
Deep-fry in batches for approx. 3 minutes or until golden brown and crisp. then drain on kitchen paper.
Serve each portion with salt, slices of lemon and a tiny bowl of Japanese soy sauce for dipping.