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Fennel & Aubergine Tempura

Goes well with a nice cold drink.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Fennel (small) 1/2
Aubergine 1
Carrot 1/2
Potato starch as required
Tempura flour as required
Dipping sauce:
Noodle stock (mentsuyu) 3-4 tbsp
Pickled plum (umeboshi) 1
Sesame seeds as required
Lime zest as required

Method

1
Cut the fennel, aubergine and carrots into fine strips.
2
Just before they're ready to fry, dredge with potato starch and mix together. Run through the tempura batter (tempura flour and water) and deep fry 2-3 minutes in 180C hot oil.
3
Mix all the dipping sauce ingredients together in a bowl.
4
Transfer the tempura to a serving dish. Pour the dipping sauce from Step 3 into a small dish and serve alongside. Eat whilst hot!

Tips & Note

●Dredging in potato starch makes the batter stick to the vegetables and clumps them all together nicely, so this is an important step.

Fennel & Aubergine Tempura

Goes well with a nice cold drink.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Fennel (small) 1/2
Aubergine 1
Carrot 1/2
Potato starch as required
Tempura flour as required
Dipping sauce:
Noodle stock (mentsuyu) 3-4 tbsp
Pickled plum (umeboshi) 1
Sesame seeds as required
Lime zest as required
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Fennel & Aubergine Tempura

Recipe ID :1023 Posted on 21 AUG 2015
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Serves 2

Prep 10min
Cook 10min
views 10,514
printed 164

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Goes well with a nice cold drink.

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M Kushima
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M Kushima
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Ingredients

Print Ingredients Email Ingredients
1/2
1
1/2
as required
as required
3-4 tbsp
1
as required
as required

Method

Prep
10min
Cook
10min
1
Cut the fennel, aubergine and carrots into fine strips.
2
Just before they're ready to fry, dredge with potato starch and mix together. Run through the tempura batter (tempura flour and water) and deep fry 2-3 minutes in 180C hot oil.
3
Mix all the dipping sauce ingredients together in a bowl.
4
Transfer the tempura to a serving dish. Pour the dipping sauce from Step 3 into a small dish and serve alongside. Eat whilst hot!

Tips & Note

●Dredging in potato starch makes the batter stick to the vegetables and clumps them all together nicely, so this is an important step.

Category

Japan Deep Fried Dips Easy Peasy Quick Sauces Super Quick Tempura Aubergine Dressings Fennel Root Vegetables Home Party Light Bites

Related umeboshi pickled plum sesame seeds batter noodle stock lime
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M Kushima
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M KUSHIMA
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