Tempura Vegetables with Sweet Chilli and Garlic Sauce
Jack shows you the secret to making a perfectly light batter
- Tenderstem broccoli
- Asparagus spears
- Baby courgettes
- Baby red peppers
- 100 grams plain flour
- 40 grams corn flour
- 1/2 teaspoon baking powder
- 220 milliliters ice cold soda water
- 5 ice cubes
- 1 teaspoon salt
- 150 grams water
- 150 grams rice wine vinegar
- 150 grams caster sugar
- 2 red chillies
- 3 large cloves garlic
- 1 knob ginger
- 1 litre vegetable oil
- 4 tablespoons plain flour
- Cut the veg in to rough, thumb sized shapes and set aside.
- For the sweet chilli sauce, place the sugar, vinegar and water in a bowl with the finely chopped garlic, ginger and red chilli. Bring to the boil and leave to simmer away gently.
- Meanwhile, fill a pan with 1 liter of vegetable and place on a medium heat for around 2 minutes. Using a meat thermometer or electronic temperature probe, bring the temperature to 160C and turn down the heat.
- To make the tempura, at the last minute mix together the flours, salt, baking powder and soda water with ice cubes to a paste. It shouldn't be as thick as wallpaper paste but slightly thicker than soup and should coat the back of a spoon easily. Don't over whisk at this stage - it's better to have small lumps of flour, as these will crisp up nicely
- Coat the vegetables in the plain flour, before adding to the tempura batter. Fry these in small batches for 3-4 minutes, depending on size until nicely crisp and cooked through.
- Drain on kitchen paper and serve alongside the sweet chilli sauce.