1
1
200 g
1/2
4-5 cm
(1-2 in)
Batter :
1
200 ml
200 g
Sauce :
200 ml
70 ml
70 ml |
carrot
turnip or
parsnip
French
beans, trimmed
daikon,
peeled and grated
piece
fresh root ginger, peeled and grated
lemon
wedges, to garnish
egg,
beaten
ice cold
water
plain
flour, sifted
dashi
soy sauce
mirin |
Method :
- Cut carrot and turnip into 5 cm (2
in) long shreds.
- Cut beans diagonally into fine
strips.
- Heat plenty of oil in a wok or
deep frying pan to 170oC (340oF).
- Meanwhile, make batter.
- In a large mixing bowl, lightly
beat egg and pour in ice cold water.
- Stir just 2-3 times, then add
flour.
- Using 3 or 4 chopsticks or a fork,
very lightly mix batter with just a few strokes.
- Do not whisk or over mix - the
batter should be very lumpy.
- Put all the vegetable shreds into
the bowl and gently fold in.
- Carefully drop a tablespoon at a
time of battered vegetables into oil.
- Fry a few at a time and remove
from oil when both sides are light golden and drain on absorbent
kitchen paper.
- Repeat until all battered
vegetables are cooked.
- Arrange them on a large serving
plate or individual plates with heaps of grated daikon and ginger.
- Garnish with lemon wedges.
- Quickly heat dashi, soy sauce and
mirin in a pan and pour it into small individual bowls.
- Serve hot.
Serves 4
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