TEMPURA VEGETABLES WITH RICE AND CHICKPEA CHIPS - Cuisine Magazine - From New Zealand to the World
Discover crispy tempura vegetables, fluffy rice chips, and chickpea snacks—deliciously crunchy delights perfect for any fry lover!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- 1½ cups glutinous white rice, rinsed
- 1 teaspoon salt
- ½ cup canned chickpeas, drained, aquafaba reserved and chilled
- ½ teaspoon baking powder
- 4 tablespoons rice vinegar
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 1.2kg mixed vegetables (see introduction)
- 150g flour
- 150g cornflour
- vegetable oil, for deep-frying
- 300ml sparkling water, ice cold
- 5g seaweed snack
- mayonnaise, tomato sauce and sriracha, to serve
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