- 4
Ingredients
- Batter
- 3/4 cup cornstarch
- 1/4 cup flour
- 1 tsp. baking powder
- 1/2 cup cold water
- 1 large egg, beaten
- salt and pepper
- 2 ice cubes
- Vegetables
- 2 carrots, cut into coins, blanched
- 1 sweet potato, peeled, sliced 1/4 inch thick
- 4 oz green beans, stem end trimmed
- 1 zucchini
- 1 red pepper
- 4 large shitake or button mushrooms
- 2 cups vegetable oil for frying
Preparation
Step 1
Combine cornstarch, flour and baking powder in a bowl. Beat together water and egg and stir into dry ingredients. Season well with salt and pepper. Stir in ice cubes.
Bring a large pot of water to boil and add carrots, boil for one minute then add sweet potato and green beans. Return to boil and boil for 1 minute or until vegetables are crisp-tender. Slice zucchini into 1/4 inch thick batons. Cut red pepper into 1/2 inch thick batons. Stem and quarter shitake mushrooms.
Place oil in a wok and heat until 350F or until a cube of bread turns brown in 15 secs.
Use chopsticks to dip vegetables in batter and add to hot oil. Fry for 2 mins. or until batter is crispy and vegetables are cooked through. Drain on paper towel and serve immediately with Wasabi dipping sauce.