Tempura Special Recipe
Make Tempura Special Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter Ingredients
Vegetable Ingredients
Dipping Sauce Ingredients
Method
Preparation of Vegetables
- 1
Prepare Sweet Potato
Peel the sweet potato and cut it into thin slices, about 1/4 inch thick.
- 2
Prepare Zucchini
Slice the zucchini into thin rounds.
- 3
Prepare Mushrooms
Clean the mushrooms and slice them in half if they are large.
- 4
Prepare Bell Pepper
Remove the seeds and slice the bell pepper into thin strips.
- 5
Prepare Broccoli
Cut the broccoli into bite-sized florets.
Making the Batter
- 6
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 7
Add Water
Slowly pour in the cold water while mixing with chopsticks or a whisk until just blended. Do not overmix; the batter should be lumpy.
Frying Tempura
- 8
Heat Oil
In a deep frying pan or pot, heat oil over medium-high heat until it reaches 350°F (175°C).
- 9
Dip and Fry Vegetables
Dip each prepared vegetable slice into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding, cooking for about 2-3 minutes until golden brown.
- 10
Drain Tempura
Use a slotted spoon to remove the tempura from the oil and place it on a plate lined with paper towels to drain excess oil.
Preparing Dipping Sauce
- 11
Combine Sauce Ingredients
In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, grated ginger, and chopped green onions.
