So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.
“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”
- 2 Medium Zucchini
- 1/2 Medium Eggplant
- 1 Large Carrot
- 1/2 Small Spanish Onion
- 1 Egg
- 1/2 Cup of Ice Water
- 1 Cup of All-Purpose Flour
- Ground Pepper
- Vegetable Oil for deep frying
- Sea Salt Flakes
- Lemon Slices
- Japanese Soy Sauce (Shoyu)
- Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
- Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
- Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
- Let stand for 30 mins, then rinse thoroughly under cold running water.
- Drain well.
- Thinly slice the onion from top to base, discarding the plump pieces in the middle.
- Seperate the layers so that there are lots of fine long strips.
- Mix all the vegetables together and season with salt and pepper.
- Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
- Fry vegetables in wok or pan.
Thoughts After Reading:
So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.
The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.
For more recipes, go to Scottish Oatcakes