Wednesday, April 17, 2013

Allergy free tempura fish and vegetables recipe

  • White fish, sliced into bites
  • Select vegetables, cut into small chunks or slices: sweet potato, carrot, pumpkin, green beans, capsicum, mushrooms, broccoli etc.
  • ½ cup rice flour, corn flour or potato flour
  • ½ cup Orgran all purpose flour
  • ½ tsp baking powder
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 300ml soda water, chilled
  • 1 cup olive oil, for deep-frying

  • Refrigerate the vegetables and fish until cold.
  • Place the flours and baking powder into a large bowl.
  • Add the No Egg mixture and soda water.
  • Stir until just combined.
  • Pour the olive oil into a wok.
  • Heat over medium-high heat until a drop of water pops and evaporates when dropped into oil.
  • Dip the fish and vegetables, one piece at a time, into tempura batter, allowing the excess to drain away.
  • Gently place the fish then the vegetables into the hot oil.
  • Cook in batches, turning once, until the batter is crisp and light white-gold.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat until all fish and vegetable pieces are cooked, topping up the oil if needed.

No comments:

Post a Comment