Vegetable tempura
g ginger (fresh)
Ingredients · Servings 3
- 2 Tbsp Sesame seeds
- 30 g ginger
- 200 ml soy sauce
- 1 tsp brown sugar
- 2 El Reissessig
- 0.5 tsp Chili flakes
- 1 tsp sesame oil
- 200g carrot
- 1 bunch of green asparagus
- 100 g Shiitake Mushrooms
- 100 g sugar snap pea
- 200 g Broccoli
- 1 bunch of spring onions
- Salt
- 150g green rice flakes
- 230 g tempura flour
- oil
Method · 50 min
- For the dip, toast the sesame seeds in a dry pan until light brown. Finely chop the ginger. Mix the sesame seeds and ginger with soy sauce, sugar, vinegar, chili, and oil.
- For the tempura, peel the carrots. Peel the lower third of the asparagus spears and trim the ends. Clean the mushrooms and remove the stems. Trim the snow peas. Divide the broccoli into florets. Wash and trim the white and light green parts of the spring onions. Blanch each vegetable separately in boiling salted water for 15 seconds, then plunge them into ice water and drain very well.
- Coarsely chop the rice flakes in a food processor. Whisk 130g of tempura flour with 220ml of ice-cold water until smooth (the batter should be slightly thick). Place the batter, the remaining flour, and the rice flakes into separate bowls.
- Heat the oil in the deep fryer to approximately 170 degrees Celsius. Working in batches, coat the vegetables in flour, shaking off any excess. Dip the vegetables in the batter, let the excess drip off, and then roll them in the rice flakes.
- Fry the vegetables in batches for 2-3 minutes until crispy. Remove with a slotted spoon and drain briefly on kitchen paper. Serve immediately with the dip.
1 tsp sesame oil (toasted)
Carrots (very slim)
green rice flakes (Asian market)
Tempura flour (Asian market)
Oil (for deep-frying)
