VEGETABLE TEMPURA

By TPMay

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

Preparation

Step 1

Preheat 2-3 inches of Vegetable Oil to 360°F.
Whisk Salt and Pepper into the 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.
Dredge the Vegetables in the additional Flour, and then dip in the batter to coat.
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.
For the Soy Dipping Sauce: Stir together all ingredients, and adjust to taste with Lemon and Sambal.
For the Wasabi Dipping Sauce: Stir together the Yogurt, Wasabi and Lime. Adjust to taste and serve.