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Vegatable tempura

Vegatable tempura
Cuisine: Japanese

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Vegatable tempura ingredients

  • 400 g Pepper, red
  • 400 g Baby marrow/courgettes "Zucchini"
  • 400 g Eggplants
  • 150 g Tempura flour
  • 3 dl water
  • 50 g Flour, White /type 405 (common)
  • 80 g red raddish
  • 20 g Ginger
  • 1 l Soya sauce, kikkoman

Cooking Vegatable tempura

1. CUT VEGATABLES INTO 20G SLICES ADD WATER TO TEMPURA FLOUR AND MIX DUST VEGATABLES IN FLOUR DEEP FRY TILL CLEAR AND CRISP FINELY GRATE RADISH AND GINGER AND SHAPE WITH GINGER ON TOP USING 8G OF RADISH TO 2G OF GINGER PREPARE A COCOTTE WITH 1DL OF SOYA SAUCE PUT COCOTTE AND RADISH/GINGER ON SIDE PLATE ARRANGE VEGATABLES AND RICE ON MAIN COURSE PLATE WITH FRIED RICE.


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