Vegetable tempura with soy sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Vegetable tempura with soy sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- A large handful of green beans (trim ends)
- 1 large zucchini, sliced diagonally
- 1 cup wheat flour
- 1/4 cup cornstarch
- 1 teaspoon of salt
- 1 cup chilled sparkling water
- Vegetable oil
- 1 red pepper, cut into large pieces
- 1/2 cup soy sauce (as dip)
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Cooking the dish according to the recipe:
- Sift the first 3 ingredients into a large bowl. Pour in 1/2 cup chilled sparkling water and stir with chopsticks or a fork. Add the remaining water and stir. Don't overmix. Lumps give the tempura batter its unique texture.
- Heat vegetable oil in a wok or deep frying pan over medium-high heat, adding about 8 cm of oil. Gradually drop the vegetables into the batter until they are completely coated.
Add the vegetables one at a time to the oil and fry until golden brown, about a minute. Repeat until all the vegetables are cooked. Serve with soy sauce for dipping.
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