Eggplant and Green Pepper Tempura
The secret to good tempura is to make the batter with cold water — it turns out deliciously crispy!
Ingredients (serves 4)
2pcs large eggplants 2 green peppers
(For the batter) 200cc cold water 2 tbsp mayonnaise 100g all-purpose flour A little salt
1. Cut the eggplant into rounds (or, if using Japanese eggplants, cut in half lengthwise). Soak in water for about 10 minutes to remove the acrid taste. Cut the peppers in half lengthwise.
2. To make the batter, combine the cold water, flour and salt and mix into a runny batter (not sticky).
3. Fill a deep pot about a third full with oil and heat to 180 °C. Dip the eggplant and peppers into the batter and deep fry. For best results, fry a few pieces at a time, rather than all at once.
• 278 kcal
• 3.5g protein
• 18g fat
• 3.5g dietary fiber
• 0.2g salt
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