Herb-Infused Vegetable Tempura 🌿🍤

 New Tempura Recipe: Herb-Infused Vegetable Tempura 🌿🍤

Ingredients:

• 

  For the batter:

  • 1 cup all-purpose flour
  • ½ cup rice flour (for extra crispiness)
  • 1 cup ice-cold sparkling water
  • 1 large egg yolk
  • Pinch of salt
  • 1 tsp dried oregano or thyme (optional for flavor)

• For the tempura:

  • 1 small sweet potato, thinly sliced
  • 1 zucchini, sliced into rounds or sticks
  • 1 small eggplant, thinly sliced
  • 6-8 green beans or asparagus spears
  • 8-10 fresh basil leaves or shiso leaves
  • 4-6 shrimp (optional, peeled and deveined)
  • Vegetable oil (for deep-frying)

• For the dipping sauce:

  • ½ cup soy sauce
  • ¼ cup mirin
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tbsp sugar (optional for sweetness)

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Instructions:

1. Prepare the vegetables and shrimp:

   • Pat dry all the vegetables and shrimp to ensure they are moisture-free (for better frying).

2. Make the dipping sauce:

   • Combine soy sauce, mirin, rice vinegar, grated ginger, and sugar in a small bowl. Stir well and set aside.

3. Mix the batter:

   • In a large bowl, lightly whisk the egg yolk with the ice-cold sparkling water.
   • Add the all-purpose flour, rice flour, salt, and herbs (if using). Mix gently to combine—don’t overmix; the batter should be lumpy for a light texture.

4. Heat the oil:

   • Heat vegetable oil in a deep pan or fryer to 170-180°C (340-360°F).

5. Fry the tempura:

   • Dip each vegetable, basil leaf, and shrimp into the batter, ensuring they are coated evenly.
   • Carefully place them into the hot oil. Fry in batches for 2-3 minutes or until golden and crisp.
   • Remove and drain on a wire rack or paper towels.

6. Serve:

   • Arrange the tempura on a plate. Serve with the dipping sauce and garnish with lemon wedges if desired.

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Optional Garnish:

• Sprinkle sesame seeds or chopped green onions over the tempura before serving.

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