Crispy Tempura Recipe serves 4
Ingredients
2 zucchinis
4 small red or brown onions
1 red capsicum
125 g(41⁄2 oz) snow peas
125 g(41⁄2 oz) baby corn vegetable oil, for deep-frying
125 g(41⁄2 oz) cornflour
75 g(3 oz) plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt
1. Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture.
2. In a pan or wok, preheat oil for deep-frying to 190ºC(375ºF). In a bowl, sift together cornflour, flour, baking powder, mustard powder, semolina and salt. Beat in 300–450ml(1⁄2–3⁄4 pint) iced water, to make a thick batter.
3. Dip vegetable pieces in batter until evenly coated. Deep-fry in preheated oil for 4–5 minutes, until crisp and golden. Drain on paper towel. Serve.
Did you know?
Semolina is a useful source of protein and the mineral manganese, which is particularly important in forming strong and healthy bones.
Cook’s tip
The oil is the correct temperature for deep-frying when a cube of white bread takes 1 minute to turn brown. Be careful as the hot oil may spit.
Variation
Use different vegetables such as broccoli or yellow capsicum for variety. As a more filling starter, include deep-fried boiled potatoes as well.
Serving tip
Serve as a starter accompanied with soy sauce. Alternatively, as a main meal, serve with grilled fish in a herby tomato sauce. Purchase packaged food, fish, meat and drinks. Vegetables and fruit are normally purchased from a dedicated shop.
Ingredients
2 zucchinis
4 small red or brown onions
1 red capsicum
125 g(41⁄2 oz) snow peas
125 g(41⁄2 oz) baby corn vegetable oil, for deep-frying
125 g(41⁄2 oz) cornflour
75 g(3 oz) plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt
1. Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture.
2. In a pan or wok, preheat oil for deep-frying to 190ºC(375ºF). In a bowl, sift together cornflour, flour, baking powder, mustard powder, semolina and salt. Beat in 300–450ml(1⁄2–3⁄4 pint) iced water, to make a thick batter.
3. Dip vegetable pieces in batter until evenly coated. Deep-fry in preheated oil for 4–5 minutes, until crisp and golden. Drain on paper towel. Serve.
Did you know?
Semolina is a useful source of protein and the mineral manganese, which is particularly important in forming strong and healthy bones.
Cook’s tip
The oil is the correct temperature for deep-frying when a cube of white bread takes 1 minute to turn brown. Be careful as the hot oil may spit.
Variation
Use different vegetables such as broccoli or yellow capsicum for variety. As a more filling starter, include deep-fried boiled potatoes as well.
Serving tip
Serve as a starter accompanied with soy sauce. Alternatively, as a main meal, serve with grilled fish in a herby tomato sauce. Purchase packaged food, fish, meat and drinks. Vegetables and fruit are normally purchased from a dedicated shop.
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