Japanese Tempura

Ingredients list for Japanese Tempura

• 1/2 cup + for dusting Refined flour (maida) (maida), for dusting
• 8-10 spinach leaves
• 1 small green zucchini cut into fingers
• 1 small yellow zucchini cut into fingers
• 1 small red bell pepper deseeded and cut into fingers
• 1/2 cup rice flour
• 1/2 cup cornflour
• 1 medium Brinjal
• 1 teaspoon black pepper powder
• to taste Salt
• 1/2 cup drinking soda
• for deep-frying Oil

Method

1. Cut brinjal into thin slices.
2. To make batter, combine rice flour, cornflour, refined flour, pepper powder, salt and 1 cup ice cold water in a bowl. Whisk well ensuring that there are no lumps. Add drinking soda and whisk well into a pouring consistency batter.
3. Heat sufficient oil in a wok.
4. Dust spinach leaves in refined flour, dip in batter and coat well and deep-fry in hot oil till crisp. Similarly, repeat the procedure with brinjal slices, zucchinis and bell peppers. Drain on absorbent paper.
5. Serve hot with sweet chilli sauce.

Nutrition Info