Crispy Vegetable Tempura Recipe

Name: Crispy Vegetable Tempura Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 pieces Baby Corn (4 Baby corn cut lengthwise); 1 piece Carrot (1 Carrot (Gajjar) sliced lengthwise); 1 cup Broccoli (1 cup Broccoli cut into florets); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) cut into wedges); ¼ cup All-Purpose Flour (1/4 cup All Purpose Flour (Maida)); 1 piece Egg (1 Whole Egg); 1 tsp Baking Powder (1 teaspoon Baking powder); 0 pieces Table Salt (Salt and Pepper to taste); 0 pieces Crushed Ice Cubes (Ice cubes)

Crispy Vegetable Tempura Recipe - Thai Recipes,Malaysian & East Asian Recipes (Japanese)

20 minJapanese

Servings4

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Dairy Free
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Steps

1To begin making the Crispy Vegetable Tempura Recipe, let’s keep the vegetables cut and ready.
2To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.
3Add some ice cubes to the batter and keep it ready. Heat a kadai with oil and leave it to get hot enough to fry the vegetables.
4Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.
5Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin. Do the same for the rest.
6Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Sarayaas a dessert for a special weekend dinner with friends and family.