Curried Vegetable Tempura

Name: Curried Vegetable Tempura
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 12 A dozen or so button mushrooms, halved; 355 milliliters cake flour or all-purpose flour; 4 Tbsps curry paste; 1 egg; 118 milliliters additional flour, about , for dredging; 59 milliliters water plus one ice cube; 1 teaspoons salt; 473 milliliters vegetable oil, for frying

Curried Vegetable Tempur From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of so button mushrooms, salt, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Japanese cuisine.

Instructions

Sprinkle the slices of eggplants with 1/2 teaspoon of salt; set aside for 10 to 15 minutes. Then, with a paper towel, pat dry the moisture from the slices.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Place the curry paste in a bowl along with 1/4 cup of water.

Ingredients you will need

Curry Paste

Water

Equipment you will use

Bowl

Mix well. Then add the egg and flour to the bowl, and mix lightly. The batter should be somewhat lumpy.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Bowl

Add the ice cube to the batter just before use.

Ingredients you will need

Ice Cubes

Heat the oil in a wok or skillet to 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Pick up one vegetable slice and lightly dredge with flour. Then dip the slice in the batter, and add it to the hot oil. Fry for 1 to 2 minutes, depending on the vegetable, until the batter is golden brown and the vegetable is cooked through. The mushrooms will take longer (about 4 minutes).

Ingredients you will need

Mushrooms