Monday, February 9, 2009

Crisp-Fried Vegetables (or Fish) with Hot & Sweet Dipping Sauce aka Vegetable Tempura

Mr. Kluges requested this recipe the other day, and then proceeded to be the chef that night. He even asked for fresh fish to do with it, and put it in the batter & cooked it in the oil after he was done with the vegetables and it was DELICIOUS! And I don't tend to like fish.

So if you're craving some yummy veggies, these are it. I'm totally going to have to remember this recipe for those times when we end up with a lot of small amounts of assorted vegetables from the CSA... This could also be a good appetizer, but you've got to let them cool enough you don't burn yourself, but still have them nice and hot. But if you're having one of those get-togethers where everybody is in the kitchen anyway, they can just eat them as they come out of the pan and cool a tish!

Crisp-Fried Vegetables (Or Fish)
with Hot & Sweet Dipping Sauce
(aka Vegetable Tempura)
From Classic Vegetarian Recipes.
Serves 4.

vegetable oil, for deep-frying
500 g / 1 lb. 2 oz. selection of vegetables, such as cauliflower, broccoli (yum), mushrooms (my fav!), courgettes (zucchini), bell peppers, and baby sweetcorn cobs, cut into even sized pieces. [Green beans and onions are also yummy.]

125 g / 4.5 oz / 1 c. plain (all-purpose) flour
1/2 tsp. salt
1 tsp. caster (superfine, but reg is ok) sugar
1 tsp. baking powder
3 Tbl. vegetable oil
200 ml / 7 fl. oz. / scant 1 c. warm water

Sauce: [Also good on plain brown rice]
6 Tbl. light malt vinegar
2 Tbl. Thai fish sauce or light soy sauce
2 Tbl. water
1 Tbl. soft brown sugar
2 garlic cloves, crushed
2 tsp. grated ginger root
2 red chillies, deseeded and chopped finely [we skip]
2 Tbl. chopped fresh coriander (cilantro)

1. To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Add the oil and most of the water. Whisk together to make a smooth batter, adding extra water to give it the consistency of single (light) cream. Chill for 20-30 min.

2. Meanwhile, make the sauce. Heat the vinegar, fish sauce or soy sauce, water, sugar and a pinch of salt until boiling. Remove from the heat and leave to cool.

3. Mix together the garlic, ginger, chillies and coriander (cilantro) in a small serving bowl. Add the cooled vinegar mixture and stir together.

4. Heat the vegetable oil for deep-frying in a wok or deep-fryer. [We use a dutch oven or large skillet.] Dip the prepared vegetable in the batter and fry them, a few at a time, until crisp and golden - about 2 minutes. Drain on paper towels.

5. Serve the vegetables accompanied by the dipping sauce.

1 comment:

Big Daddy, Esq. said...

I did a fish and chips a while back with a rice flour/soda water batter. It's so incredibly light and crispy when it comes out of the fryer! Lovely. Thank you Tyler Florence. :P