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Vegetable Tempura

Crisply batter fried vegetables served with a delicious sauce – a classic Japanese snack. This is a Sanjeev Kapoor exclusive recipe.

New Update
Vegetable Tempura

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Main Ingredients Yellow squash, Green zucchini
Cuisine Japanese
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegetable Tempura

  • 1 medium Yellow squash
  • 1 medium Green zucchini
  • 2 small Brinjals
  • 3-4 Babycorns
  • 1 Red capsicum
  • 6-8 Spinach leaves (palak)
  • for deep-frying Oil
  • 1½ cups Refined flour (maida)
  • 2 tablespoons Cornflour/ corn starch
  • a pinch Baking soda
  • to taste Salt
  • 1 tablespoon Soy sauce Japanese
  • 1 tablespoon mirin

Method

  1. Combine 1 cup flour and cornstarch in a bowl. Add baking soda and sufficient chilled water and mix well into a smooth batter.
  2. Heat sufficient oil in a pan.
  3. Slice squash, zucchini and brinjals. Cut baby corn into strips. Cut capsicum into 1 inch pieces.
  4. Take remaining flour on a plate. Add salt and mix. Coat all the vegetables in this mixture.
  5. Add salt to the batter and mix well.
  6. Dip vegetables in the batter and deep-fry in hot oil till crisp. Drain on absorbent paper.
  7. Pour Japanese soy and mirin in a small bowl and mix well. Transfer into a serving bowl.
  8. Serve hot tempura with this sauce.
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