Tempura Vegetables

The ingredient of Tempura Vegetables

• 350g kumara orange sweet potato peeled thinly sliced
• 1 large carrot peeled thinly sliced diagonally
• 450g pumpkin peeled seeds removed thinly sliced
• 125g green beans trimmed
• 1 large green capsicum seeds removed cut into 2cm wide strips
• 125g button mushrooms
• 1 2 cup rice flour
• 1 2 cup plain flour
• 1 2 tsp baking powder
• 1 egg
• 300ml bottle soda water chilled
• vegetable oil for deep frying
• soy sauce to serve

The Instruction of tempura vegetables

• refrigerate vegetables until cold
• place flours and baking powder into a large bowl add egg and soda water stir until just combined dont over mix mixture doesnt have to be smooth
• pour oil into a large saucepan or wok until it is one third full heat over medium high heat until a small piece of bread sizzles when dropped into oil
• dip vegetables 1 piece at a time into tempura batter allowing excess to drain gently lower into hot oil cook 3 to 4 at a time for 2 to 3 minutes or until batter is crisp and light golden drain on paper towels repeat until all vegetables are cooked serve immediately with soy sauce

Nutritions of Tempura Vegetables

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post