Tempura Vegetables with Dipping Sauce

A JAPANESE FAVOURITE,THINLY SLICED,FRESH VEGETABLES ARE FRIED IN A LIGHT CRISPY BATTER AND SERVED WITH FLAVOURED SOY SAUCE

 

 

SERVES FOUR TO SIX

 INGREDIENTS:
1 Medium courgette,in thin sticks
1 Pepper,seeded and cut in wedges
3 Large mushrooms,quartered
1 Fennel bulb,cut in wedges
1/2 Medium Aubergine,thinly sliced 
Oil,for deep frying
 FOR THE SAUCE:
45ml/3 tbsp soy sauce
1 ml/1 tbsp medium dry sherry
5ml/1 tsp sesame seed oil
few shreds fresh ginger or spring onion 
FOR THE BATTER: 
1 egg
115g/4oz/1 cup plain flour
175ml/6fl oz 3/4 cup cold water
salt and ground black pepper


PREPARATION:  

1.Prepare all the vegetables and lay them out on a tray,together with sheets of kitchen paper towel for draining the vegetables after cooking.
2.Mix the sauce ingredients together by whisking them in a jug or shaking them together in a sealed jar.Pour into a bowl.
3.Half fill a deep frying pan with oil and preheat to a temperature of about 190 Celsius or  375 Fahrenheit.Quickly whisk the batter ingredients together,but don't overbeat them.It doesn't matter if the batter is a little lumpy.
4.Fry the vegetables in stages by dipping a few quickly into the batter and lowering into the  oil in a wire basket.Fry for just a minute until golden brown and crisp.Drain on the paper towel.
5.Repeat until all the vegetables are fried.Keep those you have cooked uncovered,in a warm oven while you fry the rest.Serve the vegetables on a large platter alongside the dipping sauce.

COOK'S TIP 
 Successful deep frying can be quite tricky and a bit hazardous.Never leave the pan of oil unattended while the heat is turn on.If you have to leave the stove,turn off the oil.The oil drop in temperature during cooking,so keep re-heating it between batches.


HOPE YOU ENJOY! Please leave a comment after you try this recipe.