Vegetable Tempura

By [e-mail]

Ingredients

• Batter
• 2 Egg Yolks
• 2 cups Rice Flour (plus additional to dredge)
• 2 cups Ice Cold Seltzer Water
• pinch Salt
• Vegetables
• 1 head Broccoli (cut into large; evenly sized pieces)
• 1 head Cauliflower (cut into large; evenly sized pieces)
• 3 Carrots (peeled and cut into evenly sized pieces)
• 1/4 pound Green Beans (trimmed)
• 1/4 pound Shiitake Mushrooms (trimmed; cut into evenly sized pieces)
• 1/2 pound Asparagus (trimmed; cut into evenly sized pieces)
• Vegetable Oil (for frying)
• Soy Dipping Sauce
• 1/2 cup Low Sodium Soy Sauce
• 3 tablespoons Rice Wine Vinegar
• 2 Scallions (thinly sliced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Sesame Oil
• Lemon Juice (to taste)
• Sambal Oelek (to taste)
• Wasabi Dipping Sauce
• 1 cup Greek Yogurt
• 1 tablespoon Wasabi Paste
• Juice and zest of 1 Lime

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1. Vegetable Oil:
Preheat 2-3 inches of Vegetable Oil to 360°F.

2. 2 cups Rice Flour
Salt
Pepper

Whisk Salt and Pepper into the Flour.
3. 2 Egg Yolks
2 cups Ice Cold Seltzer Water
Seasoned Flour

In a bowl, mix the Egg Yolks and Seltzer Water. Add the Flour at once, and mix until just combined -- there should be lumps and the Flour should not be completely integrated.
4. Rice Flour for dredging
Batter

Vegetables:
1 head Broccoli (cut into large; evenly sized pieces)
1 head Cauliflower (cut into large; evenly sized pieces)
3 Carrots (peeled and cut into evenly sized pieces)
1/4 pound Green Beans (trimmed)
1/4 pound Shiitake Mushrooms (trimmed; cut into evenly sized pieces)
1/2 pound Asparagus (trimmed; cut into evenly sized pieces)

Dredge the Vegetables in the additional Flour, and then dip in the batter to coat.

5. Pinch of Salt
Fry for 3 to 4 minutes, until batter is very crispy. Transfer to a paper towel lined plate and season with Salt. Serve immediately with dipping sauces.

6. 1/2 cup Low Sodium Soy Sauce
3 tablespoons Rice Wine Vinegar
2 Scallions (thinly sliced)
1 tablespoon Ginger (grated)
1 teaspoon Sesame Oil
Lemon Juice (to taste)
Sambal Oelek (to taste)

For the Soy Dipping Sauce: Stir together all ingredients, and adjust to taste with Lemon and Sambal.

7. 1 cup Greek Yogurt
1 tablespoon Wasabi Paste
Juice and zest of 1 Lime

For the Wasabi Dipping Sauce: Stir together the Yogurt, Wasabi and Lime. Adjust to taste and serve.

Helpful Tips:
1. Rice flour makes the tempura extra crunchy!