Vegetable and Fish Tempura
sliced into circles
sliced on the angle
organic red capsicum
deseeded and sliced into five centimetre wide pieces
organic sweet potato
peeled and sliced into circles
pieces thick white fish
soda water or iced water
bicarbonate of soda
light soy sauce
Prepare the vegetables and fish by cutting them into the correct sizes where necessary.
Store the vegetables and fish in the fridge to keep them cool.
Sift and mix the flours and bicarb together in a bowl.
Next, make a well in the centre.
Add the egg and soda water or chilled water into the well.
Mix the batter together.
Pour the vegetable oil into a wok or saucepan and heat until a dropped breadcrumb bubbles to the surface.
One by one, put the vegetables or fish pieces in the batter and then cook in the vegetable oil.
Cook for a couple of minutes each or until the batter turns golden.
When cooked, place them on a plate with paper towel to drain.
Serve the tempura with boiled rice or shredded cabbage and soy sauce for an authentic Japanese meal. Alternatively, serve with a fresh green salad.