Tuesday, December 22, 2009
Veggie tempura is good. I had some green beans in the fridge. I rarely do some full on frying. But once in a while I'll make an exception. I have some battle scars to prove it. Hot oil splattering plus my hand equals a not so enjoyable time. But I wanted my tempura.
The batter is fairly simple. I've made a medley of veggie tempura before several months ago (here). It's best to serve tempura immediately or the crust will end up becoming slightly soft. It's still very taste.
I also made some cherry/grape tomato tempura. They were interesting. I was intrigued as to what might happened it I batter-fried a tomato. Well as it turns out the shape remained intact. I loved how when you bite into them they seems to almost in stands breakdown in your mouth. It was really really good. Just be sure not to bite them or they'll squirt out all the juices. I know first hand.
To serve with this I whipped up a quick oyster dipping sauce to go with this. I made this by simmering the mixture in a sauce pan, but you can also microwave it as well. You'd want it warn and the sugar to dissolve.
Green Bean Tempura with Oyster Dipping Sauce
1 lb green beans - cleaned with ends removed
oyster dipping sauce (recipe below)
1 c all purpose four
1 c COLD water
1 egg white - beaten
Combine the batter ingredients
Pour some oil into a deep skillet roughly about 2-3 inches deep. To test if the oil is heated enough, pour a drop of batter and see if it cooks up right away.
Then dip the green beans into the batter and fry them. Roughly 1-2 minutes.
Oyster Dipping Sauce
1/4 c water
3-4 Tbsp soy sauce
juice of half lemon
1 1/2 tsp granulated sugar
1 tsp oyster sauce
Place all the ingredients into a small sauce pan. Heat the mixture together until the sugar has dissolved.
Note: May be heated in the microwave for 2-3 minutes.
Serve with tempura.