Chop Suey Tempura
This dish adds excitement to an otherwise typical Chop Suey dish! The standard veggie elements like young corn, cauliflower, or carrots are coated in a light, crisp tempura-like batter, with oyster sauce giving it that signature Asian flair!

Ingredients
Batter and Frying
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Carrot, sliced thinly, blanched 150.0 g
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Broccoli, florettes, blanched 150.0 g
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Cauliflower, sliced, blanched 150.0 g
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Young Corn, sliced, blanched 150.0 g
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snow peas, blanched 100.0 g
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Bok Choy, trimmed, blanched 200.0 g
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Red Bell Pepper , blanched 100.0 g
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Chayote, sliced, blanched 100.0 g
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Tempura flour 200.0 g
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Water 320.0 ml
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Vegetable Oil, for deep frying 1000.0 ml
Sauce and Assembly
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Vegetable Oil 60.0 ml
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Onion, minced 60.0 g
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Garlic, minced 30.0 g
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Water 500.0 ml
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White Sugar 15.0 g
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Cornstarch Slurry 40.0 g
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Sesame Oil 15.0 ml
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Spring Onions, chopped 10.0 g
Preparation
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Batter and Frying
45 minutes- Combine the tempura flour and water. Mix well to form the batter.
- Pre-heat the oil for deep frying.
- Place each vegetable in the batter and deep fry until golden brown and cooked through. Set aside.
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Sauce and Assembly
10 minutes- Heat the oil and saute the onions and garlic. Stir in all the remaining ingredients except for the slurry, sesame oil and spring onions.
- Mix well and simmer for 5 minutes.
- Thicken the sauce with the slurry. Stir in the sesame oil.
- Arrange the fried vegetables (tempura style) on serving vessels. Pour the warm sauce and garnish with chopped spring onions.