Japanese Vegetable Tempura.


    1. Vegetables
    - Carrots
    - Egg plant
    - Lotus root
    - Sweet potato
    - Pumpkin
    - Asparagus
    - Kale
    2. All purpose flour
    3. Corn starch
    4. Ice cold water
    5. Salt
    6. Soy sauce
    7. Oil

Mix equal portions of all-purpose flour & corn starch in a bowl, add salt to taste. Now add ice cold water & mix it well until you get a thin batter consistency. (a little thinner than the pakora or bajji batter). Heat oil to 200 degree Centigrade, dip the vegetable in the batter and fry them until golden brown.

You can serve it with some soy sauce & hot Japanese rice !!

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