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Tempura vegetables with teriyaki & pickled cucumber
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Ice cold sparkling water is best for making this batter, to give its classic light but very crispy texture. The nori adds a lovely flavour but white and black sesame seeds work equally well. Try using prawns and thinly sliced squid instead of vgetables.
Serves: 4 (as a starter or snack)
For the pickled cucumber
2 tbsp Japanese rice vinegar
1 tsp caster sugar
25g Clearspring Sushi Ginger, shredded
For the tempura veg
Oil, for deep frying
80g Cooks’ Ingredients Tempura Batter Mix
2 tsp Clearspring Green Nori Sprinkle
100ml ice-cold sparkling water
50g shiitake mushrooms
50g baby corn, halved lengthways
75g Waitrose Okra
1 carrot, cut into thick matchsticks
140g pack Waitrose Teriyaki Sauce (find in the fruit and veg chiller)
1 Make ribbons from the cucumber using a vegetable peeler, discarding the seeds. Mix together the rice vinegar, sugar and ginger and stir until the sugar dissolves. Toss with the cucumber ribbons and set aside to marinate for at least 30 minutes.
2 Heat the oil to 180°C in a deep fryer or large saucepan. Mix together the tempura mix and nori sprinkle, then whisk in the ice-cold water to form a smooth batter. Dip the vegetables in the batter, shaking off any excess to thinly coat, then deep fry, in small batches, for 3-4 minutes or until golden. Drain on kitchen paper and keep warm.
3 Heat the teriyaki sauce according to pack instructions. Serve the tempura vegetables with the pickled cucumber and the teriyaki sauce for dipping.
Typical values per serving:
This recipe was first published in February 2018.