slot bet 100 Vegetable Tempura – Eric Theiss

Vegetable Tempura

Vegetable Tempura


1 cup water
3 egg whites, large
11⁄2 cups flour, all purpose
6 mushrooms, white
1 sweet potato, peeled and sliced
10 asparagus stalks
6 carrots, baby
2 qt. canola oil, for frying
Dipping Sauce:
1⁄4 cup rice vinegar
1⁄4 cup soy sauce
2 tbsp. sesame oil
1 tbsp. orange marmalade
2 tbsp. ginger, peeled
2 cloves garlic, peeled
1 small onion, peeled and quartered
toasted sesame seeds, garnish for sauce


  1. In a large bowl, make the batter by mixing water, egg whites, and flour together.
  2. Place the Copper Chef on medium heat and fill with canola oil halfway. Heat oil to 365o F.
  3. Carefully place the fry basket into the Copper Chef pan. Caution: the oil will be HOT!
  4. Dip the vegetables into the batter one at a time. Shake off excess batter before dropping each carefully into the oil.
  5. Repeat until all are cooked.
  6. Shake off excess oil.
  7. To make the dipping sauce, place all ingredients in the blender except onions and garlic. Blend, then add onions and garlic. Pulse a few times until the onion and garlic are chopped. Serve with toasted sesame seeds
 Eric’s Tip: Using ginger ale instead of water will lighten the batter and give a nice, sweet flavor. 

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