Japanese · Sides · Uncategorized · Vegetables

Yasai Tempura

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I have been wanting to cook this for a long time but i never had the courage to. I am just so scared of failing and making a soggy crappy tempura. One night, Ben was asking if he could have a sushi feast and i finally decided that it is time for me to try! I am so glad that i did as it turned out perfect! Ben loooooved it so much that he has been asking for it again since! It was crispy and fresh, as i fried it with fresh oil. We would never order this outside again!

Ingredients:

  1. Eggplant
  2. Carrots
  3. Spring onions
  4. Onions
  5. Pumpkin
  6. 200g Nissin tempura flour
  7. 320ml cold water

Method:

  1. Slice vegetables into thin slices.
  2. Mix flour with water until smooth.
  3. Dip vegetables in batter and deep fry until golden. (Fry in small batches for best results)
  4. Serve with wasabi mayo.
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