_MG_2990
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_MG_3013
FILLET BÉARNAISE
VEGETABLE TEMPURA
Crisp, golden and delicious!

VEGETABLE TEMPURA

Servings: 4

Ingredients

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

Directions

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!

Ingredients

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

Directions

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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