Tempura

Ingredients

• very cold soda water
• 100g plain flour
• 50g corn flour
• 650g vegetables

Method

Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.

Dip thinly-sliced vegetables (e.g., onions, carrots, capsicum, sweet potatoes, string beans, broccoli, mushrooms, and fresh herbs) into the batter mixture and shake off any excess.

Deep fry vegetables until the batter is light golden in colour and crisp. Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat asap.

Source

Jamie Oliver