Ingredients Jump to Instructions ↓

  1. 3 tablespoons soy sauce

  2. 2 tablespoons orange juice

  3. 2 tablespoons dry sherry

  4. 1 tablespoon finely chopped spring onion

  5. 1 teaspoon sugar

  6. 1 teaspoon sesame seed Few splashes bottled hot chili sauce For Tempura:

  7. 7 oz plain flour

  8. 1/4 teaspoon bicarbonate of soda

  9. 1/8 teaspoon salt

  10. 1 beaten egg yolk

  11. 13 fl oz ice water peanut oil or cooking oil for deep frying

  12. 1 pound cut-up mixed fresh vegetables, such as asparagus , green beans , Chinese long beans; carrots, sweet or white potatoes, or parsnips; broccoli florets; mushrooms; zucchini (courgettes) or eggplant (aubergine); and/or bell pepper (capsicum) strips

Instructions Jump to Ingredients ↑

  1. FOR SAUCE: In a small mixing bowl combine soy sauce, orange juice, sherry, spring onion, sugar, sesame seed, and hot chili sauce. Set aside. FOR TEMPURA: In a medium mixing bowl stir together flour, bicarbonate of soda, and salt. Make a well in the centre. Combine egg yolk and ice water; add all at once to flour mixture. Stir just till combined (a few lumps should remain). In a deep, heavy saucepan or deep fryer heat 2- in of oil to 365 degrees F. Dip completely dry vegetables into batter, a few pieces at a time, swirling to coat. Fry a few pieces at a time in hot oil for 2-3 minutes or till golden, turning once. Using a wire skimmer or slotted spoon, remove vegetables from oil. Drain on a wok rack or on paper towels. Keep warm in a preheated 300 degree F oven while frying remaining pieces. Serve warm with dipping sauce.


Send feedback