Tempura Vegetables

Tempura Vegetables
Prepare the vegetables. A variety can be used, these are some of my favourites:
Spring onions
Broccoli
Red capsicum
Kumara/sweet potato – thin discs
Green beans

Batter
½ cup flour
1 Tb cornflour
1 egg yolk
½ cup iced water + extra water

Dipping sauce
Mix together:
4 Tb soy sauce
2 Tb mirin
2 tsp grated fresh ginger
1 Tb lemon juice

In a bowl, mix the flours together. In a cup, whisk the egg yolk into the water. Add water/egg mix to the flour mixing lightly as you pour. This is the reverse to most tempura recipes that recommend adding the flour to the water/egg but I like to control the amount of liquid being added to get the right consistency. Don’t over-mix – lumps and a ring of flour around the bowl are signs of a good tempura batter! The consistency should be that of slightly thick pouring cream. Add more flour or water if required to get this consistency.
Heat oil for deep frying. Dip each piece of vegetable in batter and then slip it into the oil. It should immediately “fizz” and float to the surface. If it sinks, oil is too cool, if it browns too quickly, it is too hot. Tempura is meant to be very light in colour, not golden. Keep adjusting temperature as you cook for best results.
Serve with the dipping sauce.