I once again decided to participate in the recipe swap with my online cooking board. The theme for this weeks swap was Asian recipes. I was excited when I received a recipe for Vegetable Tempura. Whenever I go to our local Asian kitchen I always order the vegetable tempura with my meal. I love the crunchy coating on the outside of the vegetables and the awesome dipping sauce that goes with it.
I have actually never thought about making my own tempura. I'm not very good at deep frying foods and it seems as though it would be difficult to make. I was pleasantly surprised to find out that the recipe was very basic and sounded easy! The hardest part was deciding which vegetables to use as part of the tempura. I knew for sure I wanted broccoli and onions, but wasn't sure what else to go with. I finally decided on acorn squash and yellow squash.
Vegetable Tempura (adapted from I Was Born to Cook as seen on Itsy Bitsy Foodies )
1 bunch broccoli, broken into florets
canola oil for frying
For tempura batter:
1 egg, beaten
1 1/2 c. cold water
1 1/2 c. flour
2 ice cubes
For tempura sauce:
1/4 c. water
1 T. soy sauce
1 T. rice vinegar
1 T. oyster sauce
1. Combine all sauce ingredients in a small sauce pan. Bring to a boil and reduce heat. Simmer for 2-3 minutes. Remove from heat and cool.
This post linked to:
Fat Camp Friday, Friday Potluck