Tempura vegetables + dipping sauce

tempura-vegetablesThis recipe for tempura vegetables is great for serving at a party or for a small group of friends. They are always so popular and tasty, I usually have trouble keeping up with the demand. I love that it is another enticing way to serve vegetables. However, they aren’t for the faint hearted as they do take a little time and co-ordination to make. The good news is that you can prepare the vegetables, your batter and dipping sauce before your guests arrive. Then it all comes down to production – cover veggies in batter, gently dip them into the oil, cook, drain, salt and continue the process (told you a little co-ordination is required)! I highly recommend roping hubby or a good friend into helping you. Lastly, don’t forget to test each batch because once they leave the kitchen you will probably not see them again. Enjoy.

Tempura vegetables + dipping sauce
  1. Vegetables
  2. 1 Capsicum (cut into sticks)
  3. 1 Sweet Potato (cut into sticks)
  4. 2 Carrots (cut into sticks)
  5. Large handful of beans (cut top and ends off)
  6. 500mls of vegetable oil
  7. Batter
  8. 2 cups self raising flour
  9. 1 cup of milk
  10. 1 egg, whisked
  11. salt and pepper
  12. Dipping Sauce
  13. 1/4 cup of soy sauce
  14. 1 tsp sweet chilli sauce
  15. 1 tsp coriander (paste or fresh)
  1. 1. Sift flour into a large mixing bowl and make a well in the centre.
  2. 2. Whisk egg and milk together, gradually stir egg and milk mixture into flour using a large whisk. You want the mixture to be thick enough to coat vegetables but be smooth enough to run off the whisk. Season mixture with salt and pepper.
  3. 3. In a little bowl mix soy sauce, sweet chilli sauce and coriander with a fork. Leave to side.
  4. 4. Heat oil in a saucepan/deep frypan or wok (to test, drop a little bit of batter in oil, if it bubbles and rises oil is ready).
  5. 5. Dip a few different sticks of vegetables in batter (let excess batter drip off) and carefully place in oil. Cook 3-4 mins or until golden brown. Repeat until you have enough to serve.
  6. 6. Serve on platter with dipping sauce.
  7. Serves 10
  1. + I like to drain my vegetables on some sorbent paper and sprinkle with a little bit of salt before serving.
  2. + Bonus tip, the dipping sauce also makes a great marinade!
Heidi + Coco http://www.heidiandcoco.com/

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