This week at I Heart Cooking Clubs (IHCC), the theme is Dippity Do Dah!, such a catchy theme! We are to make any dip or spread using any recipe from our current featured chef, Hugh Fearnley-Whittingstall.
I've made Tempura Spring Veg With Sesame Dipping Sauce, from HFW's fabulous book, River Cottage Light & Easy, a gift from a lovely friend.
HFW made the tempura using spring veg, I have however used our local veggies which are available the whole year round.
The veggies I've used are pumpkin, sweet potatoes, French beans and brinjals. I have made some changes to the batter. In the recipe, Hugh has used only two ingredients ; white rice flour and chilled sparkling water. I do not have any sparkling water, so I have used ice cold water. And I have added one teaspoon of baking powder and a pinch of salt to taste. (thus, I have omitted the sprinkling of salt on the fried tempura at serving time). The batter was quite thin and did not really coat the veggie when I dipped some veggies into the batter for test-frying. So I have added another 2-3 tablespoons of rice flour.
For the dipping sauce, mix the ingredients together ; toasted sesame seeds, grated ginger, grated garlic, tamari (or soy sauce), lime juice, and honey. I've used soy sauce, so I have added 1-2 tablespoons of water to dilute the taste of soy sauce a little, as the dipping sauce I've tasted at Japanese restaurants are always so light yet so tasty.
The batter coats the veggies beautifully without being too thick or too thin and fried to a light crispiness. The tempura veggies are delicious, crispy and tasty!
And we love the dipping sauce. So good with the crispy fried veggies! Yum!
I will definitely be making this again!
Tempura Spring Veg With Sesame Dipping Sauce
(River Cottage Light & Easy, Hugh Fearnley-Whittingstall)
a selection of vegetables, such as asparagus, small radishes, baby carrots
and spring onions (I've used pumpkin, sweet potato, French beans and brinjals)
sprigs of flat-leaf parsley
sunflower or groundnut oil, for frying
fine sea salt
For the batter :
100gm white rice flour
160ml chilled sparkling water (I've used chilled plain water)
1 teaspoon baking powder
added a large pinch of salt to taste
For the dipping sauce :
1/2 teaspoon freshly grated ginger
1 tablespoon tamari
1 tablespoon lime juice
1 teaspoon runny honey
2 teaspoons sesame seeds
For the sauce, mix all the ingredients together in a small bowl.
To prepare the vegetables :
Slice and cut the veggies to the same uniform thickness, making sure that they are not too thick so that they can cook quickly.
To prepare the batter :
Mix the ingredients together and used immediately.
Pour a 5cm depth of oil into a deep, heavy-based saucepan and heat to about 180C.
Use a cook's thermometer to check the temperature of the oil, or drop in 1/2 teaspoonful of batter - it should fizzle enthusiastically and just start to colour in about 1 minute.
Dip the vegetables, a few at a time, into the batter, dunking them down to the bottom of the bowl so they get a good coating. Then lift them out, briefly letting the excess batter drip back into the bowl, and swiftly drop them into the hot oil. Fry for about 2 minutes until crisp and very lightly golden. Don't let the vegetables clump together in the oil or the batter won't cook properly - it helps to drop them in one at a time.
Tansfer the cooked veg to a plate lined with kitchen paper, and, while still sizzling hot, sprinkle with a little salt. Serve as soon as they are all cooked, with the dipping sauce.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Dippity Do Dah!
I'm linking this post with Cookbook Countdown #20 hosted by