Tempura twist

This long weekend I went all out trying different recipes, and planning the menu for the days to come. In a sort of ‘Ready Steady Cook’ style, I attempted to use the food already in the house. It is amazing how much you forget and how much you discover once you are ‘forced’ to use what is already in stock.

It seems my love for Asian food hasn’t been satisfied yet, so we combined different parts of the Far East and had a Japanese starter, and an Indian main course. A little twist on the usual fish tempura, I tried vegetable tempura. Very easy and such a delicious starter for our dinner.

The tempura is easily done by mixing 1 egg, 1 cup of cold water and 1 cup of flour. For this starter I used cauliflower, courgettes, and aubergines, all thinly sliced. Of course you can use your imagination and go for other vegetables as well, such as carrots, asparagus (very much in season), etc … Coat all the vegetables with the batter mixture, 3min deep fried in hot oil – done. Serve with soya sauce.

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  • Thalie

    Hmmmm I love Tempura.
    But, if I may, let me tell you that vegetable tempura is not unusual at all.I would say this is the classic way to serve Tempura.
    When I ate this dish in Japan, it never was a fish tempura only.
    We always had shrimps, off course, and courgette, egg-plant, mushrooms,even carrots sometimes etc …

    The flour for tempura is special.
    Much thiner and lighter than usual flour.
    You might find it in japanese groceries, if you have such boutique nearby.
    Otherwise, you can buy it in asian supermakets.
    Be sure to take a good quality flour, for it is not always the case in big asian stores…

    You have a lovely blog.
    Nice discovery for me ;o)
    I jumped on it when saw the magic word “tempura”, I love Japanese food,and all foreign foods as well, but there’s something special between the first kind of food and myself ;o)
    Bye