Crisp vegetable slices cooked in a light tempura batter, this vegetable tempura recipe makes a great sharing meal. It's ideal to serve on a platter for everyone to help themselves. It can be a main meal, starter or snack and a great way to get kids to eat a few veggies!
Prepare all the vegetables. If using sweet potatoes, they will need to be parboiled first.
Heat the oil to about 160C in a saucepan.
Stand a mixing bowl inside a larger bowl. Put the ice and some cold water in the outside bowl. This will keep the batter cold.
Put the 240ml of iced water into the mixing bowl. Beat the egg yolk slightly then pour it slowly into the mixing bowl, stirring with a fork (or chopsticks!) so it is mixed into the water.
Then add the flour and baking powder and stir a couple of times with the chopsticks so it is loosely combined, there should still be lots of lumps. Don't overstir.
Check the oil is hot enough by dropping a little batter in. It should sizzle and rise to the top. Put some more flour in a bowl. Dip the vegetables in the flour, then the batter and then into the oil. Cook just a few at a time so that they don't lower the temperature of the oil.
They should cook quickly in a minute or two. Remove and drain on kitchen paper.
Notes
Nutritional information is approximate and a guideline only.