Mandy’s Tempura

The festive season is well under way so you may have noticed my lack of visiting your blogs – sorry about that.  Things may be higgledy piggledy until the new year before I am back in the swing of things – I will pop in periodically though just to keep up to speed with you all as I hate missing out on things. 🙂

I love when I can put something together that really works, especially the first time and this tempura is one that has jumped right to the top of my favourite list.  I call it Mandy’s tempura as I am sure it is not a traditional recipe and has a slightly thicker consistency, although you could thin it a little by adding more club soda.  This recipe doubles very well too which works well for sharing these light crispy morsels with family and friends.

Mandy’s Tempura

Ingredients

½ cup flour
1 tbsp cornflour
¼ tsp bicarbonate of soda
½ tsp salt or season of choice
1 egg yolk
½ cup ice cold club soda

Method

1. Combine all of the dry ingredients in a bowl.
2. Add the egg yolk and club soda and mix until just combined – leaving lumps.
3. Dunk any julienne vegetable or protein (I used chicken) and fry in medium hot oil until light golden brown on both sides.

Advertisement

Tempura Vegetables

These crispy little morsels are so delicious, that it is quite a task not snacking on already cooked ones while waiting for another batch to cook.  They are a yummy accompaniment to any meal; as a meal on their own and make for an unusual starter for dinner guests paired with a choice of different dipping sauces.  These are great (albeit not the healthiest option)  to coax little ones who are not so keen on eating their veggies.

Ingredients

Batter

1 extra large egg
190ml ice water
125ml cake flour
125ml cornstarch
5ml baking powder
5ml sugar
3ml salt

Vegetables

Your choice of thinly sliced veggies

e.g. brinjal, onions, asparagus, mushrooms, yellow/red peppers, marrow, potato

Method

1. Whisk the egg and iced water together.
2. Add the flour, cornstarch, baking powder, sugar and salt and stir until combined.  The batter should look lumpy.
3. Dip your veggies into the batter and fry a few at a time in oil until golden brown.

Drain on brown paper.

Submitted by:  Mandy Frielinghaus, Mauritius