Vegetable Tempura

By AnnieMro

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

Details

Servings 4

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.