tempura vegetables with lotus root and sweet soy dipping sauce recipe
I love my vegetables. I also love colour. I especially love tempura (see tempura prawns recipe here)!! Put them all together for a wicked starter to a meal or a light main. We thought about experimenting with various types of vegetables and the lotus root was a winner. We purchased ours frozen from the local Asian shop. Yum. Also added were some baby carrots that look so cute with their little green stems gently coated in batter
Recipe by Trish Stack after the break
Delicious thicker root vegetables have a crunch that adds a great textural difference but you can blanch them for a few minutes to allow a softer texture when cooked. Make sure that you allow them to dry well before placing in the batter and frying as any moisture left in the vegetable will steam and make for a soggy batter
Tips for perfecting tempura batter (very important!)
Icy cold temperature of the water and the batter not being too thick. Do a test piece of vegetable and if you think that it is too thick just add a little more iced water to the batter. Tempura batter is best made up immediately before using – no more than 10 minutes
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