Vegetable Tempura

Difficulty:

1/5

Ease of Preparation: East

Time of Preparation: 15 minutes

Yield: 6 servings

Ingredients:

1 whole egg
¾ cup very cold water (175 millilitres)
125 grams flour (4 ounces)
Selection of shiitake caps, lotus root, onion, and small mild green chilies, baby aubergines, squash and green onions
Vegetable oil for frying

Method:

Preheat the oil to 370 degrees Fahrenheit

Trim and prepare the vegetables.

Beat the egg in a glass and add the cold water to make one full glass full of liquid. Add the flour and mix until it is incorporated but be careful not to overwork the mixture. There should still be lumps in the batter.

Dip the vegetables into the tempura batter and fry immediately. Drain on kitchen paper and serve immediately with green tea, salt and grated daikon.