The Itsu Cookbook
Here’s a fun and easy way to prepare any seasonal vegetables. The secret to crisp, light tempura batter is to get the oil hot enough and fry only small batches at a time. The hotter the oil, the less it is absorbed by the batter, and the healthier the result. Increase the quantities below
and serve the tempura with ponzu sauce for a fabulous party snack. Note that the cooking oil can be reused; just cool and strain it, then store it in an airtight container.
• 274 calories
• 1.1g saturated fat
© 2018 Julian Metcalfe / Mitchell Beazley · Reproduced with permission.
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You Will Need
Cut the aubergine in half lengthways and then into 5mm crescents.
Snap off and discard the woody ends of the asparagus. Slice the
remainder in half lengthways and then into short fingers.
Cut the spring onions into short fingers.
To make the batter, sift the flours and baking powder into a bowl
and stir in the salt. Whisk in the water to make a smooth batter that
has the consistency of pouring cream. Add more water if necessary.
In a deep saucepan, heat the oil to 180°C, or until a teaspoon of
batter added to the pan sizzles and starts to brown immediately.
Warm a plate and cover it with kitchen paper.
Dip a handful of cut vegetables into the batter, then carefully lower
them one at a time into the hot oil. Fry for less than a minute, until
the batter is puffy and golden. Using tongs, transfer them to the
prepared plate. Repeat until all the vegetables are cooked.
Serve the tempura hot, with the ponzu sauce in a bowl for dipping.