Tempura Vegetables with Dipping Sauce

[Guest guest]

* Exported from MasterCook *

 

Tempura Vegetables with Dipping Sauce

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium zucchini -- sliced in thin sticks

1 red pepper -- seeded and cut in wedges

3 large mushrooms -- quartered

1 fennel bulb -- cut in wedges with root attached

1/2 medium eggplant -- thinly sliced

oil, for deep frying

SAUCE

3 tablespoons soy sauce

1 tablespoon medium dry sherry

1 teaspoon sesame oil

few shreds fresh ginger or scallion

BATTER

1 egg

1 cup all-purpose flour

3/4 cup cold water

salt and ground black pepper

 

Prepare all the vegetables and lay them out on a tray, together with sheets of

paper towel for draining the vegetables after cooking.

Mix the sauce ingredients together by whisking them in a bowl or shaking them

together in a sealed jar. Pour into a bowl.

Half fill a deep frying pan with oil and preheat to a temperature of about 375F.

Quickly whisk the batter ingredients together but don't overbeat them. It

doesn't matter if the batter is a little lumpy.

Fry the vegetables in stages by dipping a few quickly into the batter and

lowering into the hot oil in a wire basket. Fry for just a minute until golden

brown and crisp. Drain on the paper towel.

Repeat uuntil all the vegetables are fried. Keep those you have cooked,

uncovered, in a warm oven while you fry the rest. Serve the vegetables on a

large platter alongside the dipping sauce.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 199 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g

Protein; 37g Carbohydrate; 47mg Cholesterol; 822mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0