Recipe: Tempura of mixed veggies with citrus dipping sauce (Kakiage)

Found this Kakiage recipe in the library. Gonna jot it down here, and try to make the sauce sometime soon!

8 asparagus spears, ends trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
2 cups/500ml vegetable oil
6 tablespoons cornstarch/cornflour
1 cup/125g all purpose/plain flour (note: personally, I'm a lazy person. so I always get those ready-made tempura flour from the supermarket. cost around $5 i think)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup/325ml ice water




For the citrus dipping sauce
1/4 cup/65ml Japanese spy sauce (such as kikkoman)
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice


Serves 4


Tempura is often perceived as an art form not to be attempted without a manual. This couldn't be further from the truth. Just follow a few simple rules. Use crisp vegetables without too high  water content. Ice water is essential, as it ensures the batter is light and lacy. Don't overbeat the batter - a few quick stirs with a chopstick is all that is required and any lumps will just add texture to the cooked batter.


To make the citrus dipping sauce, put all the ingredients in a small bowl and whisk to combine. Set aside until ready to serve.


Put the prepared vegetables on a plate near to your stovetop. Put the oil in a skillet/frying plan and set over medium/high heat. Combine the cornstarch/cornflour, flour, baking powder and salt in a bowl. Put the ice water in another chilled bowl. Working quickly, add the floor mixture to the water, stirring for just a few seconds with a chopstick or a knife, leaving the mixture lumpy looking.


Cook the tempura in batches. Add a small handful of vegetables to the batter, letting any excess batter drip back into the bowl. Cook for 2-3 minutes, turning often with tongs so that the batter cooks evenly all over and is light golden and lacy looking. Put the tempura on some paper towels for a minute to absorb any excess oil. Reheat the oil and repeat with the remaining vegetables and batter. Serve warm with the citrus dippingsauce on the side.

Recipe from: easy vegan, simple recipes for healthy eating