Vegetable Tempura

4 servings

50 minutes

Vegetable tempura is a culinary art of Japan created to highlight the natural freshness and flavor of vegetables. A light, airy batter quickly fried in hot oil forms a crispy golden crust that conceals the juicy tenderness of the vegetables inside. Historically, tempura came to Japan from Portuguese missionaries in the 16th century, but Japanese masters perfected it while maintaining a delicate balance of textures and flavors. Vegetable tempura is harmony: the sweetness of carrots, the slight bitterness of broccoli, the freshness of bell peppers, and the tenderness of cauliflower. It is served with a spicy sauce that combines the citrus tang of lemon juice with the richness of soy sauce and the spicy heat of garlic and pepper. An ideal choice for those who appreciate simplicity and sophistication in every bite.

Energy value per serving

• Calories: 500.4
• Proteins: 10.7g
• Fats: 38.9g
• Carbohydrates: 28.8g

Ingredients

• Cauliflower: 150 g
• Broccoli cabbage: 150 g
• Water: 200 ml
• Zucchini: 1 pc
• Vegetable oil: 100 ml
• Carrot: 1 pc
• Sweet pepper: 1 pc
• Garlic: 2 clove
• Red chilli pepper: 1 pc
• Soy sauce: 2 tbsp
• Lemon juice: 2 tbsp
• Sesame oil: 2 tbsp
• Sugar: 1 tbsp
• Chicken egg: 2 pc
• Wheat flour: 4 tbsp

Cooking steps

1. Peel the garlic, wash it, and chop it. Wash the hot pepper, remove the stem and seeds, and chop finely.

   Required ingredients:

   • Garlic: 2 cloves
   • Red chilli pepper: 1 piece

2. To prepare the sauce, mix lemon juice with soy sauce, sesame oil, sugar, hot pepper, and garlic, bring to a boil, cool, and strain through a sieve.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Soy sauce: 2 tablespoons
   • Sesame oil: 2 tablespoons
   • Sugar: 1 tablespoon
   • Red chilli pepper: 1 piece
   • Garlic: 2 cloves

3. To prepare the batter, beat the eggs with cold water, add flour, and mix.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Water: 200 ml
   • Wheat flour: 4 tablespoons

4. Wash broccoli and cauliflower, and separate into florets. Peel, wash, and cut carrots and zucchini into sticks. Wash bell pepper, remove the stem and seeds, and slice into rings.

   Required ingredients:

   • Broccoli cabbage: 150 g
   • Cauliflower: 150 g
   • Carrot: 1 piece
   • Zucchini: 1 piece
   • Sweet pepper: 1 piece

5. Heat vegetable oil in a deep pan, dip prepared vegetables in batter in small portions, and fry on all sides in the oil.

   Required ingredients:

   • Vegetable oil: 100 ml
   • Broccoli cabbage: 150 g
   • Cauliflower: 150 g
   • Carrot: 1 piece
   • Zucchini: 1 piece
   • Sweet pepper: 1 piece

6. Place the ready tempura on a paper napkin, then arrange it on plates. Serve with sauce.