| Vegetable Tempura ~ Japanese tempura dishes are well known and the variations are endless. Fish or shrimp can be used in this recipe. Tempura Batters 2 medium cucumbers 1/2 medium eggplant 1 large carrot 1/2 small yellow onion Batter: 1 egg 1/2 cup ice water 1 cup all-purpose flour salt and pepper oil for deep frying 1. Using a potato peeler, pare strips of peel from the cucumbers and eggplant to give a stripped effect. 2. Cut the vegetables into strips about 1/8-inch wide and 3-4-inches long. 3. Put the vegetable into a colander and sprinkle liberally with salt. Allow to rest for 25-30 minutes, then rinse under cold running water. Drain well. 4. Thinly slice the onion from top to base, discarding the center pieces (this keeps your vegetables about the same size). Separate the layers so there are a lot of long strips. Mix all the vegetables together; season with salt and pepper. 5. Make the batter immediately before frying. Mix the egg and ice water in a bowl, then sift in the flour. Mix briefly with a fork or chop sticks. Do not over mix; the batter should remain a little lumpy. Cooking: 1. When using this batter, use one heaped up tablespoon of the vegetables or medium sized shrimp at a time. Lower slowly into the deep fryer that has been set to 350 degrees F. Deep-fry in batches for about 3 minutes, until golden brown. 2. Drain on paper towels. Serving suggestion: 1. Serve each portion with salt, slices of lemon and a small bowl of Japanese soy sauce as a dip. |
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