From the beautiful little island of Nagasaki, comes Tempura, a dish made of battered and deep-fried seafood, meat and vegetables. These amazingly crispy fritters were first introduced in 16th century Japan, by the Portuguese in Nagasaki through fritter-cooking techniques. In this recipe of shared cultures, we’ve added a little nutty creation of our own— a Roasted Sesame Dressing to elevate your palate to a whole new level.
- For a super crispy and light tempura batter, mix the flour in ice-cold water.
- Avoid stirring the mixture too frequently as it can cause gluten formation.
- 2 to 3 tablespoons of Boombay’s Roasted Sesame Dressing
- ¼ cup of Flour (All-Purpose or Whole Wheat)
- ½ cup of Corn starch or Tapioca starch
- ¼ teaspoon of Baking Powder
- Salt to taste
- 40 to 60 millilitres of Water or Soda
- 1 small Carrot
- 1 small Belpepper
- 1 small Broccoli
- Oil to fry
- Wash the vegetables and dry them well
- Peel the carrot and slice it into thick match sticks
- Julienne the bell peppers and cut the broccoli into florets
- Add all the dry or powder-based ingredients to a deep bowl and mix well
- Next add water or soda to the bowl and mix the batter gently to a thick consistency
- Heat oil in a deep pan
- Lightly coat the veggies in the batter and fry them until golden brown
- Place the veggies on a paper towel to drain the excess oil
- Dip the tempura veggies in our Roasted Sesame Dressing and enjoy