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Recipe Detail Page
Tempura Vegetables
Spring 2009
The trick to great tempura is not over-mixing the batter. The beer and rice flour combine to produce a delicate crispy batter. Try peeled shrimp or calamari rings in place of vegetables for a special twist.
Serves 4
3⁄4 cup (175 mL) light beer
3⁄4 cup (175 mL) rice flour
1⁄2 tsp (2 mL) salt
1⁄4 tsp (1 mL)
cayenne pepper
1 small sweet potato
Vegetable or peanut oil for frying
8 asparagus spears, trimmed
16 sugar snap peas, trimmed
1 small red pepper, cut into 1⁄4 inch (5 mm) rings
Pinch coarse salt
Soy sauce for dipping, if desired
1. In a bowl, whisk beer into flour until just combined (will be slightly lumpy); stir in salt and cayenne.
2. Peel sweet potato and cut crosswise into 1⁄4-inch (5-mm) slices.
3. In large heavy saucepan (or deep fryer), heat 2 inches (5 cm) oil over medium-high heat to 350°F (180°C). Working in batches of 3 or 4 pieces, dredge sweet potato slices, asparagus spears, sugar snap peas and red pepper rings in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 2 to 3 minutes. Using a slotted spoon, transfer cooked vegetables to a paper-towel-lined rimmed baking sheet to drain and season with a pinch of coarse sea salt if desired.
4. Keep warm in a 200°F (100°C) oven while frying remaining vegetables.
5. Serve tempura hot with soy sauce.
Serves 4
