Light, crisp and lovely. This golden Japanese style coating is great on all your favourite vegetable pieces. Cook and eat the tempura immediately.
2 large eggs at room temperate, separated
250mls icy cold water
¾ cup (100g) plain flour
oil, for deep frying
Selection of thinly sliced sweet potato & eggplant, mushroom caps, asparagus spears
sea salt flakes
Attach the flat beater to the stand mixer. Place the egg yolks and water into the mixing bowl. Mix on speed 2 until well combined. Add the flour and mix on speed 1 then increase to speed 4 and mix for 1 minute. Remove the batter from the bowl and set aside. Wash and dry the mixing bowl *(see tip)
Attach the whisk to the mixer and add the egg whites to the mixing bowl. Whisk on speed 4 until whites form soft peaks. Add the batter and whisk on speed 6 until batter is combined and smooth.
Heat the oil in a medium saucepan. Coat the vegetable pieces lightly in the batter – draining off excess mixture. Place batches of vegetables in the oil and cook about 2 minutes, lightly tossing the vegetables in the hot oil until dark golden brown. Drain with slotted spoon and place on paper towel. Repeat with the remaining vegetable and batter. Season with salt.
Two mixing bowl are very useful. This allows mixtures to be set aside and a separate bowl used. Bowls are available in 4.8 litres and 3 litre sizes from all stockists.