Tempura Vegetables

The trick to making perfect tempura is to make sure the liquid that you are adding is icy cold. I put my water in the freezer for a little while to really get it chilly.

Prep time 10 mins
Cooking time 5 mins

Ingredients
75g Plain White Flour
125g
Cornflour
2 tbsp Baking powder
a pinch of sea salt
black pepper to season
270ml/. Ice Cold Carbonated Water
Suggested Vegetables
Mushrooms
Capsicums
Broccoli
Carrots
Baby corn
Pumpkin
Green beans
1 cup plain flour
oil for frying

Method
1. Put the plain flour, corn flour, salt, pepper and baking powder into a mixing bowl.
2. Add the cold water and mix. Do not worry too much about having a few lumps as this will add texture to the tempura.
3. Thinly slice all of your harder vegetables. Softer vegetables like mushrooms and red capsicum can be in large chunks as they will cook faster.
4. Dip the vegetables into flour and shake off any excess.
5. Drop in a few pieces at a time into the oil and allow them to go a golden brown before turning them.
6. Drain on absorbent paper.

Serving Suggestion
Serve straight away with a tamari dipping sauce.