Vegetable Tempura Recipe

Vegetable Tempura Recipe

200g lotus root

4 dried shiitake mushrooms (softened)

1 sweet potato

1 potato

1/4 Japanese pumpkin or winter squash

9 strings green beans

8 shishi-tou (small green pepper) or 2 green peppers

oil for deep frying

Tempura Batter:

1 egg

1.5 cup iced water

2 cups all purpose flour

Condiments:

finely chopped scallion

Grated daikon radish

sesame seeds

sansho powder

salt

Method:

Peel lotus root and sliced into 5mm thick rounds. Soak in vinegar and water solution (1 tbsp vinegar and 3 cups water), to prevent discoloration. Cut the shitake mushrooms into halves. Sliced sweet potato into thin rounds. Peel potato and slice into thin rounds, pumpkin into 1/4 rounds, green beans into halves and score small green peppers to prevent breaking while being deep fried. Mix egg and iced water in a chilled bowl. Sift flour and add to egg mixture. Use chopsticks to fold loosely. Batter should not be well mixed. Heat oil in wok. make sure all ingredients are dry, pat dry with paper towel. Dip the thoroughly dried vegetables into batter and deep fry until golden. Serve