Tempura is actually a Japanese style of cooking, usually consisting of seafood, meat, and/or vegetables that have been battered and deep fried. But here in Thailand it is also commonly known and used quite often to 'hide' vegetables and seafood in a coat of delicious rice flour batter. At the Food Forest Kitchen Restaurant we serve mushroom tempure, banana flower tempura and other firm vegetables from our gardens. We serve it with our home made sweet chili sauce.
THAI STYLE TEMPURA VEGETABLES
Prep : 10 minutes - Cook: 15 minutes - Ready in: 30 minutes Makes: 2 - 4 portions
INGREDIENTS
2 cups of chopped vegetables (for example: oyster mushrooms, red pepper, onion, zucchini, squash etc.)
3/4 cup cold club soda
3/4 cup rice flour
Salt
vegetable oil for frying
EQUIPMENT
Large bowl
Frying pan
Strainer spoon/laddle
PREPARATION
Chop the vegetables
Heat oil in a pan. It should be two or three inches deep. Oil is ready when it reaches 180°C, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
METHOD
Mix club soda, rice flour and salt.
Dip chopped vegetables in batter, removing the excess batter.
Fry the vegetables, a few at a time to keep the oil hot, turning after they look crispy.
The vegetables are done when they are golden and crispy.
Place veggies on paper towels or a rack to let oil drip off.
Sprinkle with salt.
Serve with dipping sauce, like sweet chili sauce
Eat with steamed rice or as a snack
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!