| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 14g | 2g | 17g |
| sugars | fibre | protein | salt |
| 2g | 2g | 5g | 0.5g |
Why I Love Chinese Vegetable Tempura
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There’s something about the crunch and vibrant flavors of Vegetable Tempura that instantly takes me to my happy place. Maybe it’s the way the vegetables retain their fresh, crisp interior while sporting a light, airy batter coat, or perhaps it’s the perfect dipping experience with a touch of soy sauce. Regardless, this recipe embodies much of what I love about cooking.
Fusion of Cultures
As someone who grew up in California and has deep Gujarati roots, the fusion elements in cooking are always a draw for me. While Vegetable Tempura has its origins in Japanese cuisine, the concept of lightly battered and fried vegetables reminds me of pakoras, a beloved snack in Indian cuisine. When I was developing this recipe, the inspiration came not just from my cultural background but from watching chefs like Ming Tsai, who brilliantly blend East Asian and American influences. If you haven’t checked out his work, I highly recommend it!
A Versatile Favorite
What I adore about Vegetable Tempura is its versatility. It stands alone as a satisfying appetizer, but it also complements other dishes beautifully. Pair it with a miso soup for a delightful Japanese-inspired meal, or serve it alongside a refreshing cucumber salad to balance the richness of the tempura. You can even create a fusion meal by serving these crispy veggies with a side of spiced rice or quinoa salad. The possibilities are endless, making it a staple in my culinary repertoire.
Plus, this dish is a crowd-pleaser in my household. My husband Faisal and our two sons enjoy it as much as I do. It’s perfect for a family movie night, an elegant dinner party, or even as a fun cooking activity with the kids. The simple ingredient list and straightforward method allow everyone to get involved and enjoy the fruits of their labor together.
If you’re a fan of crispy textures and vibrant flavors, this recipe will become a cherished part of your cooking routine, just as it has in mine. Dive into the world of Vegetable Tempura, and you might find it quickly becoming one of your go-to dishes for any occasion.
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What You’ll Need
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 sweet potato, peeled and sliced into thin rounds
- 1 carrot, peeled and sliced into thin strips
- 1 small zucchini, sliced into thin rounds
- 1 bell pepper, sliced into thin strips
- 8-10 mushrooms, halved
- 1 small eggplant, sliced into thin rounds
- Vegetable oil, for frying
- Soy sauce, for dipping
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Method
Step One
In a mixing bowl, combine the flour, baking powder, and salt.
Step Two
In a separate bowl, whisk together the ice-cold water and egg until well combined.
Step Three
Gradually add the egg mixture to the flour mixture, stirring just until combined. The batter should be lumpy.
Step Four
Heat the vegetable oil in a deep fryer or a deep, heavy saucepan to 350°F (175°C).
Step Five
Dip the prepared vegetables (sweet potato, carrot, zucchini, bell pepper, mushrooms, and eggplant) into the batter to coat them evenly.
Step Six
Carefully place the coated vegetables into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-4 minutes per side.
Step Seven
Using a slotted spoon or tongs, remove the vegetables from the oil and drain on paper towels.
Step Eight
Serve the vegetable tempura hot with soy sauce for dipping.
