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Tempura Vegetables Recipe

Name: Tempura Vegetables
Ingredients: Asparagus; Peppers; Fennel; Aubergine; Broccoli; Shiitake mushrooms; Spring onions; 1 lrg Egg; 250 ml Ice water; 25 gm Corn flour; 100 gm Soft flour, preferably Japanese; 1/2 tsp Bicarbonate of soda; 1/2 x Clove garlic, minced; 15 gm Coriander, minced; 1 pch Salt; Japanese dipping sauce, to serve

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $5.92 view details

Â Â Asparagus
Â Â Peppers
Â Â Fennel
Â Â Aubergine
Â Â Broccoli
Â Â Shiitake mushrooms
Â Â Spring onions
1 lrg Egg
250 ml Ice water
25 gm Corn flour
100 gm Soft flour, preferably Japanese
1/2 tsp Bicarbonate of soda
1/2 x Clove garlic, minced
15 gm Coriander, minced
1 pch Salt
Â Â Japanese dipping sauce, to serve

Directions

Cut and prepare the vegetables and make the batter.
Batter:Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Fold in the beaten egg. Slowly whisk in the ice-cool water. Add in the minced garlic and coriander.
Dip the vegetables into the tempura batter. Drain and fry in the warm oil for 3-4 min till golden.

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Amount Per Recipe	%DV
Recipe Size 1448g
Calories 840
Calories from Fat 100	12%
Total Fat 11.61g	15%
Saturated Fat 2.23g	9%
Trans Fat 0.0g
Cholesterol 208mg	69%
Sodium 1007mg	42%
Potassium 3165mg	90%
Total Carbs 165.72g	44%
Dietary Fiber 41.8g	139%
Sugars 19.31g	13%
Protein 33.66g	54%

Tempura Vegetables Recipe

Ingredients