Name: Vegetable Tempura with Dipping Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 8 cauliflower florets; 8 strips yellow bell pepper; 24 snow pea pods, trimmed; 8 sweet potato sticks, about 1/4 inch (1 cm) thick and 3 inches (8 cm) long; 32 8-inch (20-cm) wood or bamboo skewers; 1/3 cup (75 ml) rice vinegar; 2 tablespoons (30 ml) sugar; 1/3 cup (75 ml) soy sauce; 2 tablespoons (30 ml) mirin; 2 tablespoons (30 ml) lime juice; Grated zest of 1 lime; 1 teaspoon (5 ml) grated orange zest; Sambal oeleck or other hot sauce to taste; 1/4 cup (60 ml) cornstarch; 1 cup (250 ml) all-purpose flour; 1/2 teaspoon (2.5 ml) baking powder; 1 1/2 teaspoons (7.5 ml) salt; 1 cup (250 ml) ice water; 4 egg whites

Preparation

VEGETABLES
- Spear the vegetables on the ends of the skewers, the snow peas 3 per skewer and the other vegetables 1 piece per skewer. Set aside.
DIPPING SAUCE
- In a saucepan, bring the vinegar and sugar to a boil. Let cool.
- Add the remaining ingredients. Set aside.
BATTER
- In a bowl, combine the dry ingredients. In another bowl, combine the ice water and egg whites. Add the dry ingredients and whisk until batter is smooth, about 1 minute.
- Heat the oil, setting the deep fryer to high. Place a cooling rack on a baking sheet, for draining the vegetables.
- Dip the vegetable skewers in the batter. Fry 5 or 6 skewers at a time with the ends of the skewers sticking out. Fry until golden, 3 to 4 minutes. Cool slightly on the rack before serving.
- Serve with the dipping sauce.

Vegetable Tempura with Dipping Sauce

Categories

Ingredients

VEGETABLES

DIPPING SAUCE

BATTER

Preparation

VEGETABLES

DIPPING SAUCE

BATTER

Personal Note