> Recipes > Courgette

Tempura vegetables with paper of raw vegetables

Tempura vegetables with paper of raw vegetables

  • Starter
  • medium
  • 4
  • 60 minutes, plus overnight marinating

PT1H

1
For the dip, boil the water with the tamari, sugar, liquorice and the cornflour paste. Season the broth with the citrus zest and juice, yuzukoshō and beetroot juice. Allow to cool and leave to infuse overnight, then pass through a sieve and set aside until ready to serve
  • 500g of water
  • 210g of tamari
  • 20g of cane sugar
  • 2g of liquorice powder
  • 10g of cornflour, mixed with water to make a paste
  • 5g of orange zest, and mandarin zest
  • 3g of yuzukoshō
  • 40g of yuzu juice
  • 100g of orange juice
  • 30g of beetroot juice
2
For the paper of raw vegetables, cut the vegetables very thinly using a knife or mandoline slicer. Arrange the pieces on a plate with kitchen towel, overlapping to form a rectangle. Brush the vegetables with oil, lemon juice and salt and leave until the kitchen towel has absorbed the excess moisture
  • 2 carrots, large
  • 2 courgettes, large
  • 1/2 mooli, pink if available
  • extra virgin olive oil to season
  • lemon juice to season
  • salt to season
3
Preheat a deep fryer to 180℃
4
For the tempura, combine the water and flours together in a bowl and whisk well to form a batter. Place the batter into the fridge to chill for 5–10 minutes
  • 100g of glutinous rice flour
  • 100g of rice flour
  • 100g of buckwheat flour
  • 345ml of water, cold
5
Meanwhile, prepare the wasabi pesto. Blanch the peas in salted boiling water for 3 minutes and refresh in iced water. Drain well and dry, then blend the peas and the wasabi paste together until smooth. Season with salt and oil and set aside until ready to serve
  • 300g of peas, fresh or frozen
  • 20g of wasabi paste
  • salt to season
  • 10g of extra virgin olive oil
6
Dip the sliced tempura vegetables into the batter and coat evenly on all sides. Deep fry the vegetables until pale gold and crispy, leaving to drain a little on kitchen paper before serving
  • red pepper
  • 1 carrot
  • 1 courgette, large
  • 2 asparagus spears, halved lengthways
7
Peel the vegetable paper from the kitchen towel and place on a chopping board, cutting into four clean rectangles
8
To serve, place a rectangle of vegetable paper in the middle of each plate. Arrange the tempura vegetables around the outside and add a dollop of the wasabi pesto. Serve the sweet and sour dipping sauce on the side

Ingredients

Metric

Imperial

  • Tempura vegetables

  • Sweet and sour dip

  • Paper of raw vegetables

  • Wasabi pesto

  • Comments ()

    Tempura vegetables with paper of raw vegetables

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.