TEMPURA RECIPE

Our Crispy Tempura Recipe comes from the “1001 Recipes for Pan or Wok”. The “1001 Recipes for Pan or Wok” can be ordered now via their web site.

Our Crispy Tempura Recipe serves 4

Ingredients
2 zucchinis
4 small red or brown onions
1 red capsicum
125 g(41⁄2 oz) snow peas
125 g(41⁄2 oz) baby corn
vegetable oil, for deep-frying
125 g(41⁄2 oz) cornflour
75 g(3 oz) plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt

1. Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture.

2. In a pan or wok, preheat oil for deep-frying to 190ºC(375ºF). In a bowl, sift together cornflour, flour, baking powder, mustard powder, semolina and salt. Beat in 300–450ml(1⁄2–3⁄4 pint) iced water, to make a thick batter.

3. Dip vegetable pieces in batter until evenly coated. Deep-fry in preheated oil for 4–5 minutes, until crisp and golden. Drain on paper towel. Serve.

Did you know?
Semolina is a useful source of protein and the mineral manganese, which is particularly important in forming strong and healthy bones.

Cook’s tip
The oil is the correct temperature for deep-frying when a cube of white bread takes 1 minute to turn brown. Be careful as the hot oil may spit.

Variation
Use different vegetables such as broccoli or yellow capsicum for variety. As a more filling starter, include deep-fried boiled potatoes as well.

Serving tip
Serve as a starter accompanied with soy sauce. Alternatively, as a main meal, serve with grilled fish in a herby tomato sauce. Purchase packaged food, fish, meat and drinks. Vegetables and fruit are normally purchased from a dedicated shop.

Our Crispy Tempura Recipe comes from the “1001 Recipes for Pan or Wok”. The “1001 Recipes for Pan or Wok” can be ordered now via their web site.