|
Ingredients
|
For
Sauce:
|
3
tablespoons soy sauce
|
2
tablespoons orange
juice
|
2
tablespoons dry sherry
|
1
tablespoon finely chopped spring onion
|
1
teaspoon sugar
|
1
teaspoon sesame
seed
|
Few
splashes bottled hot chili
sauce
|
|
For
Tempura:
|
7 oz
plain flour
|
1/4
teaspoon bicarbonate of soda
|
1/8
teaspoon salt
|
1
beaten egg yolk
|
13 fl
oz ice water
|
Peanut
oil
or cooking oil
for deep frying
|
1 lb
cut-up mixed fresh vegetables, such as asparagus,
green
beans, Chinese long beans; carrots, sweet or white potatoes,
or parsnips; broccoli florets; mushrooms; zucchini (courgettes)
or eggplant (aubergine); and/or bell pepper (capsicum) strips
|
|
Method
|
FOR
SAUCE: In a small mixing bowl combine soy sauce, orange juice,
sherry, spring onion, sugar, sesame seed, and hot chili sauce.
Set aside.
|
FOR
TEMPURA: In a medium mixing bowl stir together flour,
bicarbonate of soda, and salt. Make a well in the centre.
Combine egg yolk and ice water; add all at once to flour
mixture. Stir just till combined (a few lumps should remain).
|
In a
deep, heavy saucepan or deep fryer heat 2- in of oil to 365
degrees F. Dip completely dry vegetables into batter, a few
pieces at a time, swirling to coat. Fry a few pieces at a time
in hot oil for 2-3 minutes or till golden, turning once. Using a
wire skimmer or slotted spoon, remove vegetables from oil.
|
Drain
on a wok rack or on paper towels. Keep warm in a preheated 300
degree F oven while frying remaining pieces. Serve warm with
dipping sauce.
|
Dutchman
