Japanese-style Crispy Veg

Summary Not available

  • 16 ounces plain Yogurt
  • 2 garlic
  • 2 lemon juice
  • salt
  • 1 finely chopped (preserved Crystallized ginger (stem ginger))
  • 1.75 cups all-purpose flour
  • 1 egg yolk
  • 2 cups Sparkling water
  • 25 ounces broccoli florets (mushrooms)
  • 3.5 cups sunflower oil
  1. For the yoghurt dip: whisk together all the ingredients and place in a serving dish

  2. Sprinkle with the chopped ginger

  3. For the vegetable tempura: lightly whisk together the flour, egg yolk and water in a mixing bowl until just combined

  4. The batter should remain slightly lumpy

  5. Dip the vegetables into the batter in batches, letting any excess batter drip back into the bowl

  6. Heat the oil in a large deep pan to 190°C|375°F, or until a cube of day-old bread browns in less than 1 minute

  7. Drop the coated vegetables into the hot oil and cook for 1–2 minutes on each side, or until golden brown

  8. Use a slotted spoon to remove them from the pan and drain well on absorbent kitchen paper

  9. Keep warm while frying the remaining vegetables

  10. Serve immediately with the yoghurt dip

No extra notes


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