It happens that I cant afford shrimps or prawns for tempura. But when I’m looking for something to pair with fish or any regular pancit, vegetable tempura comes to the rescue. It’s a great way to add (force) veggies to your kids (and husbands) body who just wont eat sauteed vegetables. These are fried and with a dipping sauce to boot so they get to enjoy the veggies like they would chips.
Vegetable Tempura Recipe:
YOUR SHOPPING LIST:
IN THE PANTRY:
- Baguio beans
- sweet camote
- white onion
- 1 cup Maya cake flour
- 2 cups cornstarch
- 1 egg + 1 egg yolk
- 2/3 cup ice cold water
- dash of baking powder
- oil for frying
- 1/4 teaspoon grated ginger / or radish/ or singkamas
- 1/2 cup water
- 1 tablespoon Mirin
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- Peel carrots, potatoes, squash and camote then slice diagonally 5 mm. thick. Remove the stem of the eggplant then slice diagonally 5 mm. thick. Trim Baguio beans and cut in half. Trim ends of okra. remove stems from kangkong.
- Prepare Tempura Batter: Sift flour and cornstarch. Beat egg and water in a bowl. Add in sifted flour and dash of baking powder. Mix lightly without overbeating. Add more ice cubes in case the batter becomes warm or add more ice water if it becomes too thick. The batter should be cold and smooth.
- Heat oil in a deep pan. Test if hot enough by dropping batter and see if it immediately rises up puffed. Dip vegetables in the batter then deep fry until golden brown.
- Combine all the ingredients for the sauce and bring to a boil. Transfer to a small bowl and serve with tempura.
- Serve while hot!
No need to stress out yourself if you don’t have Mirin. It does contribute a lot to the flavor, any combination of sweet and salty dipping sauce will do.
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