Recipe: Vegetable tempura
By Christian Eedes, 7 November 2017
Perfect for a Meat Free Monday.
1/2 cup (125ml) corn flour
½ cup (125ml) rice flour
½ tsp (2.5ml) bicarbonate of soda
pinch of salt
½ cup (125ml) sparkling water, chilled
50g carrots, thinly shaven with a vegetable peeler
50g mange tout
50g baby corn, halved
1 onion, sliced thinly into rings
50g tat soi
50g courgettes, thinly sliced
oil for deep-frying
2 limes for serving
Place corn flour, rice flour, bicarbonate of soda and salt into a bowl and mix to combine. Add sparkling water and mix until a thin batter is achieved. You may need to add a little more water.
Coat vegetables in batter and deep-fry in hot oil for about 30 seconds or until batter is crisp, but not golden brown. Remove vegetables from oil using a slotted spoon and drain on kitchen paper.
Season with Maldon sea salt and serve immediately with wedges of fresh lime.
You need something with racy acidity to cut through the greasiness of the batter – try Méthode Cap Classique or unwooded Sauvignon Blanc.
- Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.