VEGE-
TABLE TEMPURA
Tempura, is a Japanese one-dish meal of prawns, squid, white fish and vegetables, deep fried in a thin batter. Traditionally, tempura is served with a soya sauce dip, with grated radish stirred into it. Here, we present a vegetable tempura with a piquant dip of tomato chutney and green peppercorns. Serves 4.
Ingredients
4 abalone mushrooms, halved
4 button mushrooms
1 green capsicum, cut into eight
4 spring onions, cut into 4cm lengths
4 carrots, cut into wedges
4 sticks of celery, cut into 4cm lengths
1 mustard green
Tempura batter
cooking oil for deep frying
Method
1. Dip cut vegetables in tempura batter and deep fry.
2. Serve with tomato chutney and green peppercorns.
TEMPURA BATTER
2 teaspoons baking powder
2 cups flour
1 cup cornflour
3 cups iced water
2 drops pepper oil
salt
ground white pepper
TOMATO CHUTNEY WITH GREEN PEPPERCORNS
1/2 cup cooking oil
1 onion, chopped
A 2 cm cinnamon stick
4 dried red chillies
1 star anise
4 cloves
30gm green peppercorns
4 cardamoms
7 gherkins, cut into thin strips
1 kg ripe red tomatoes, pureed
1&1/2 cup vinegar
1/2 cup sugar
a pinch of dill
Method
1. Heat up oil and add in the onion and all the spices in A. Stir for a while.
2. Add in the gherkins. Cook for 5 minutes.
3. Put in pureed tomato, vinegar, sugar and a pinch of dill.
4. Simmer until mixture thickens.
