Originally published December 19, 2007 at 12:00 AM | Page modified April 17, 2008 at 3:14 PM
PrintRecipe: Tempura Vegetables
Serves 4
4 ounces snow peas, cut in julienne strips
4 ounces sweet onion, cut in julienne strips
4 ounces red pepper, cut in julienne strips
4 ounces carrot, cut into julienne strips
Tempura batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Pinch salt
1 egg
1-½ cups cold water
Vegetable oil for frying, heated to 375 degrees
Cilantro Sour Cream (recipe follows)
1. Prepare all of vegetables and set aside.
2. For the batter, place flour, cornstarch, baking powder, salt, egg and water into a mixing bowl and whisk together until smooth. Then place cut vegetables into the batter to coat.
3. Drop into hot oil in deep-fat fryer a little at a time, separating vegetables while dropping into oil. Fry until golden brown and crispy. Remove with a slotted spoon to a paper towel lined plate and keep warm.
4. Serve with Cilantro Cream
From Dean Shinagawa, chef Tulalip Bay
Copyright © 2007 The Seattle Times Company
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