Vegetables in tempura batter
Tempura is a typical Japanese dish of seafood or vegetables battered and then deep fried. There are a lot of ingredients that can be prepared in tempura batter, but some of the most common ones are shrimps, squids, bamboo shoots, bell peppers, carrots, green beans and eggplants. Although this recipe is not native to Spain, it is very common to find this kind of starter in the Spanish menus.
This is an easy recipe to prepare vegetables in tempura batter:
1 red/green bell pepper
50-100 g (2-3 oz) broccoli/cauliflower
50-100 g (2-3 oz) Swiss chard stalks
150-200 g (5-7 oz) tempura flour (if you cannot find it, use regular wheat flour)
1 cup beer, very cold
⅓ cup soy sauce (optional, for dipping)
- Rinse all the vegetables.
- Cut the zucchini in oblique slices.
- Cut the red or green pepper into 4 pieces (more if it is very big).
- Peel and cut the carrots into 4 sticks.
- Peel and slice the onion (creating onion rings).
- Separate the broccoli into small florets.
- Chop the Swiss chard stalks into rectangles.
- Then blanch for 2-3 minutes all the chopped vegetables, separately.
- In a bowl, pour the tempura flour and add 1 pinch of salt and pepper.
- Pour the cold beer and mix well with the aid of a whisk.
- Gradually add cold water until you get a smooth mixture with the perfect texture: neither too liquid nor too thick.
- Let the tempura stand for 10 minutes in the fridge.
- Dip the chopped vegetables in the tempura and then deep fry them in a pan with very hot oil. Fry them in batches (each type of vegetable separately).
- Remove the vegetables from the pan and put them into a plate with paper to drain the remaining oil.
- If needed, sprinkle with some more salt.
- Pour the soy sauce in a small bowl and serve with the hot vegetables. Also, you can serve the vegetables as garnish for another dish.