¼ butternut, peeled and seeded
1 large carrot, peeled
1 sweet potato, peeled
100g asparagus
200ml ice water
1 egg yolk
100g flour
Sunflower oil, for deep-frying
DIPPING SAUCE:
1 cup hot water
1 tsp NOMU Vegetable STOCK OR 1 tbsp dashi granules
1/4 cup (60ml) mirin
3 tbsp (45 ml) soy sauce
1 tsp sugar
For the dipping sauce, combine all the ingredients, stirring well to dissolve the sugar. Set aside and allow to cool before using.
Using a vegetable peeler or a very sharp knife, cut thin strips of butternut, carrot and sweet potato. Place the vegetable strips and asparagus aside while you prepare the batter.
Place the ice water in a medium-sized bowl and whisk in the egg yolk using chopsticks. Add the flour and gently whisk to combine. Do not over
whisk! A few lumps and bumps add to the success of tempura.
Heat the oil in a deep frying pan or medium-sized pot. Once the oil is hot, in batches, dip the vegetable strips and asparagus into the batter and drop them into the oil. Allow them to rise and turn a light golden colour. Remove and drain on kitchen paper. Repeat until all the vegetables are done and you are left with a stack of golden and crispy tempura.
Serve with the tempura dipping sauce.
Tip: You can use whatever vegetables that you prefer or have available. Prawns are also scrumptious!
¼ butternut, peeled and seeded
1 large carrot, peeled
1 sweet potato, peeled
100g asparagus
200ml ice water
1 egg yolk
100g flour
Sunflower oil, for deep-frying
DIPPING SAUCE:
1 cup hot water
1 tsp NOMU Vegetable STOCK OR 1 tbsp dashi granules
1/4 cup (60ml) mirin
3 tbsp (45 ml) soy sauce
1 tsp sugar
For the dipping sauce, combine all the ingredients, stirring well to dissolve the sugar. Set aside and allow to cool before using.
Using a vegetable peeler or a very sharp knife, cut thin strips of butternut, carrot and sweet potato. Place the vegetable strips and asparagus aside while you prepare the batter.
Place the ice water in a medium-sized bowl and whisk in the egg yolk using chopsticks. Add the flour and gently whisk to combine. Do not over
whisk! A few lumps and bumps add to the success of tempura.
Heat the oil in a deep frying pan or medium-sized pot. Once the oil is hot, in batches, dip the vegetable strips and asparagus into the batter and drop them into the oil. Allow them to rise and turn a light golden colour. Remove and drain on kitchen paper. Repeat until all the vegetables are done and you are left with a stack of golden and crispy tempura.
Serve with the tempura dipping sauce.
Tip: You can use whatever vegetables that you prefer or have available. Prawns are also scrumptious!
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41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…