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Batter and Frying

  • Carrot, sliced thinly, blanched 150.0 g
  • Broccoli, florettes, blanched 150.0 g
  • Cauliflower, sliced, blanched 150.0 g
  • Young Corn, sliced, blanched 150.0 g
  • snow peas, blanched 100.0 g
  • Bok Choy, trimmed, blanched 200.0 g
  • Red Bell Pepper , blanched 100.0 g
  • Chayote, sliced, blanched 100.0 g
  • Tempura flour 200.0 g
  • Water 320.0 ml
  • Vegetable Oil, for deep frying 1000.0 ml

Sauce and Assembly

  • Vegetable Oil 60.0 ml
  • Onion, minced 60.0 g
  • Garlic, minced 30.0 g
  • Water 500.0 ml
  • White Sugar 15.0 g
  • Cornstarch Slurry 40.0 g
  • Sesame Oil 15.0 ml
  • Spring Onions, chopped 10.0 g
  1. Batter and Frying

    45 minutes
    1. Combine the tempura flour and water. Mix well to form the batter.
    2. Pre-heat the oil for deep frying.
    3. Place each vegetable in the batter and deep fry until golden brown and cooked through. Set aside.
  2. Sauce and Assembly

    10 minutes
    1. Heat the oil and saute the onions and garlic. Stir in all the remaining ingredients except for the slurry, sesame oil and spring onions.
    2. Mix well and simmer for 5 minutes.
    3. Thicken the sauce with the slurry. Stir in the sesame oil.
    4. Arrange the fried vegetables (tempura style) on serving vessels. Pour the warm sauce and garnish with chopped spring onions.