Japanese tempuras recipe

  • Serves 4
  • 30 mins to prepare and 20 mins to cook
  • 523 calories / serving
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153934 Japanese tempuras HERO

Heat the groundnut oil to 180°C in a large, heavy-based saucepan.

Prepare the tempura batter by whisking the soda water into 75g of the flour in a steady, slow stream, making sure that the batter is smooth. The consistency should be that of single cream. Season the batter with salt and pepper.

Make sure the vegetables are dry, then toss them in the remaining 50g of flour. Shake off any excess and then dip into the batter and deep-fry in batches. Deep-fry the vegetables for 2-3 minutes before draining on kitchen paper.

Meanwhile, whisk together the ingredients for the sauce apart from the wasabi until the sugar is dissolved. Place the vegetable tempura on kitchen paper placed on the plates. Serve the sauce in little side pots and place a little wasabi in each. Serve immediately.

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  • Ingredients

  • 1 large carrot, peeled and cut into large batons
  • 1 small head of broccoli, prepared into florets
  • 1 aubergine, sliced into discs
  • 1 large courgette, cut into batons
  • For the tempura batter

  • 1l groundnut oil or sunflower oil, for deep-frying
  • 125g plain flour, sifted
  • 250ml sparkling soda water
  • salt
  • pepper
  • For the sauce

  • 3tbsp soy sauce
  • 3tbsp dry sherry
  • 1tbsp sugar
  • 1tsp sesame seeds
  • 1tsp wasabi
  • 2 inch piece of fresh ginger, julienned
  • For the garnish

  • sprigs of coriander, to garnish
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  • Energy 2170kj 523kcal 26%
  • Fat 39.3g 56%
  • Saturates 4.9g 25%
  • Sugars 10.2g 11%
  • Salt 1.9g 31%

of the reference intake
Carbohydrate 34.9g Protein 7.1g Fibre 6.2g

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