It’s yummy and quick. And healthy. This is Tempura, the light Japanese batter which can be used to batter vegetables, fish, pork and just about anything. It’s all about making the batter light and frying right. To make sure everyone eats it, only use the vegetables your people will eat! In our house, it seems that each person has their own pet vegetable so the vegetable mix you choose is up to you. But the batter is the same for everyone.
- Egg whisk, bowl, wok
- 3 tbspns plain flour
- One egg
- Salt and Pepper
- Carbonated Mineral water which has been thoroughly chilled in the fridge
- Vegetable oil for frying, about 2 cm depth of oil in an average sized wok
- Mix the flour and the egg together
- Add the COLD mineral water a bit at a time,
- Keep adding water until the batter is the consistency of double cream
- Whisk with the egg whisk as soon as it is liquid enough
- Add salt and pepper. A good dose to give flavour.
- Heat up the oil in the pan until it is REALLY hot
- Fry a few vegetable pieces at a time. Put them in and turn them once after a minute.
- When you scoop them out, put them in a big tray which you have pre-warmed.
- Keep the ones that are ready in the oven on a very low temperature until the rest are all done.
- Eat as soon as possible once all are cooked.
With thanks to Jessie Hyde for this delicious recipe.