Seasonal Mixed Farm Vegetable Crispy Tempura with Sweet Soy dip & Tom Yum Sauce
Mon, 16 May 2022
Chef: Kwanghi Chan
Ingredients: sliced & prepared mixed seasonal vegetables (broccoli, cauliflower, mushrooms, kale, carrots, asparagus cabbage and many more you prefer) 2 litre vegetable oil for frying 150g flour 150g Irish potato starch 2 large egg whites straight from the fridge 1 small bottle of sparkling water
SWEET SOY DIPPING SAUCE
2tbsp Light soy sauce 1 Red Chilli (chopped no seeds ) 2 tbsp Chinese vinegar 3 tbsp Mirin seasoning 3 tbsp sesame oil 3 sprigs Coriander (chopped )
Mayo dip: 2 tbsp Tom yum paste 3 tbsp mayo
Method: 1. Whisk light soy sauce, mirin, sesame oil, chopped chilli, vinegar, chopped coriander together in a bowl for the sauce; set aside, Mix Tom yum paste and Mayo and set aside
2. Whisk egg whites together in a bowl until peaks, in separate bowl Sift in flour and potato starch and add little water at a time whisk until just combined; batter will be a bit lumpy and thick, don’t make it to watery as the batter needs to coat the vegetables Fold in the whipped egg whites and fold in to keep the aeration in the batter.
3. Heat vegetable oil in a wok or a deep saucepan until hot around 170c, using a fat fryer is recommended.
4. Dip Seasonal Irish farm vegetables like potato, onion, bell pepper, and mushrooms etc, but cut them thin and one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.