Vegetable Tempura Plate Recipe
Make Vegetable Tempura Plate 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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Vegetables
Tempura Batter
Dipping Sauce
Oil for Frying
Method
Vegetable Preparation
- 1
Wash and prepare the vegetables. Slice the zucchini and sweet potato into thin rounds, and cut the bell pepper into strips. Clean the mushrooms and trim the broccoli florets.
Tempura Batter Preparation
- 2
In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the ice water while mixing gently until just combined. The batter should be slightly lumpy.
Dipping Sauce Preparation
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and chopped green onions until well combined. Set aside.
Frying
- 4
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dip each vegetable piece into the tempura batter, allowing the excess to drip off. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding.
- 6
Fry until golden and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the tempura and drain on paper towels.
Serving
- 7
Arrange the fried vegetable tempura on a plate and serve hot with the dipping sauce on the side.
