Tempura needs the right conditions to excel…. a light chilled batter, sizzling hot oil and flavoursome vegetables. Along with a dipping sauce that zings.
I hope that this recipe fulfils all of that….
I used a gluten-free white plain flour blend. A 50/50 mix of rice flour and plain white all-purpose should work …
Keeping the oil at the right temperature is important. It needs to be very hot, but surprisingly, it can also be too hot. Ideally, when testing, add a drop of tempura batter to the hot oil, and if it sinks, and then rises immediately afterwards, it’s good to go.
Asparagus and Aubergine are great vegetables for this recipe because they have powerful flavours and cook quickly….. but of course, other vegetables can be used….
… but as we’re on the subject of Asparagus which has a short and intense season here in the UK… here’s another recipe from the blog ….
ASPARAGUS AND AUBERGINE TEMPURA WITH A SESAME AND TAMARI DIPPING SAUCE