Vegetable Tempura | Sanjeev Kapoor Khazana

Fresh cut vegetables dipped in batter and deep fried. A popular starter from the Japanese cuisine.
VEGETABLE TEMPURA
Ingredients
1 medium yellow squash
1 medium green zucchini
2 small brinjals
3-4 babycorns
1 red bell pepper
6-8 spinach leaves
Oil for deep-frying
1½ cups refined flour
2 tablespoons cornstarch
A pinch baking soda
Salt to taste
1 tablespoon Japanese soy
1 tablespoon mirin
Method
1. Combine 1 cup flour and cornstarch in a bowl. Add baking soda and chilled water as required and mix well into a smooth batter.
2. Heat sufficient oil in a pan.
3. Slice squash, zucchini and brinjals. Cut baby corn into strips. Cut bell pepper into 1 inch pieces.
4. Take remaining flour on a plate. Add salt and mix. Coat all the vegetables in this mixture.
5. Add salt to the batter and mix well.
6. Dip vegetables in the batter and deep-fry in hot oil till crisp. Drain on absorbent paper.
7. Combine Japanese soy and mirin in another bowl and mix well. Transfer in a serving bowl.
8. Serve hot tempura with the prepared sauce.
Preparation Time: 10-15 minutes
Cooking Time: 5-8 minutes