Vegetable Tempura Recipe
A delightfully colourful vegetarian recipe from chef Fabrizio Marino, this vegetable tempura started dish showcases the versatility of meat-free eating.
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.greatitalianchefs.com.
Cooking tools:
- Food processor
- Deep fryer
- Mixing bowl
- Whisk
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Paper towel
- Plate
Ingredients
- 100g of glutinous rice flour
- 100g of rice flour
- 100g of buckwheat flour
- 345ml of water, cold
- red pepper, sliced into strips 2cm wide
- 1 carrot, halved lengthways and then cut in half across
- 1 courgette, sliced in rounds
- 2 asparagus spears, halved lengthways
- 500g of water
- 210g of tamari
- 20g of cane sugar
- 2g of liquorice powder
- 10g of cornflour, mixed with water to make a paste
- 5g of orange zest, and mandarin zest
- 3g of yuzu koshō
- 40g of yuzu juice
- 100g of orange juice
- 30g of beetroot juice
- 2 carrots, large
- 2 courgettes, large
- 1/2 mooli, pink if available
- extra virgin olive oil to season
- lemon juice to season
- salt to season
- 300g of peas, fresh or frozen
- 20g of wasabi paste
- 10g of extra virgin olive oil
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