Sunday, 2 October 2011

Tempura Vegetables with Dipping Sauce

You always have these vegetables in your fridge so it's easy! You can use any vegetables you like really. As a base just potato, carrot & onion is really nice.

Tempura Vegetables


2 large potatoes (sliced julienne)
3 carrots (sliced julienne)
1 large onion, sliced
1 handful of green beans (sliced if using sugar snap or snow peas)
1 cup peas (if using frozen, defrost first)
1 1/3 cups plain GF flour (rice flour works best)
1 cup iced water
1 tsp salt
1 egg replacer or 1 Tbls olive oil
oil for deep or shallow frying


Whisk together the flour, salt, egg replacer & water together to form a batter.
Add in the vegetables and use two spoons to mix until well coated.

Heat 5cm of oil in a pan (or use a deep fryer) until bubbling. Turn heat down slightly.
Spoon out a bunch of the vegetables and use the other spoon to push gently into the oil.
Don't over crowd, you can probably fit 4-6 bunches at a time.

Cook for around 5-10 per batch and remove with a spider strainer (or the like) and place onto paper towels.
Repeat until finished.

Dipping Sauce


4 Tbls Soy Sauce
1 Tbls Vegan fish stock or Bram's Liquid Aminos
1 1/2 cups water
1 Tbls sugar
salt to taste


While your tempura is cooking, whisk all ingredients together and boil in a pot. Take off heat and serve in bowls when ready.

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