Kambrook KDF560 - Manual (Page 17)

16
Tempura Vegetables
Serves 4
100g sweet potato, peeled, sliced 2mm
100g pumpkin, peeled, sliced 2mm
100g carrot, peeled, sliced 2mm
100g zucchini, sliced 2mm
59g free range egg
1 cup iced water
¾ cup of plain flour
¼ tsp bicarbonate of soda
6 ice cubes
1. Preheat oil in the deep fryer to 190°C
for approximately 15 minutes.
2. Lightly whisk the egg and water in a
bowl and gradually add the flour and
bicarbonate of soda until it forms a
lump free batter. Add the ice cubes
and allow to stand for 2 minutes.
3. Lower the deep fryer basket into the
hot oil. Pat dry the vegetables using
paper towel and dip into the batter
and then straight into the deep fryer
basket. Deep fry for approximately
1 minute or until golden brown.
4. Raise basket to drain and rest on
draining ledge. Serve immediately
with soy sauce.
Chilli and Garlic
Tempura Prawns
Serves 4
59g free range egg
1 cup iced water
¾ cup of plain flour
¼ tsp bicarbonate of soda
1 tsp Mexican chilli powder
1 tsp garlic powder
6 ice cubes
400g green prawns, peeled,
tails intact only
1. Preheat oil in the deep fryer to 190°C
for approximately 15 minutes.
2. Lightly whisk the egg and water in
a bowl and gradually add the flour,
bicarbonate of soda, chilli powder
and garlic powder until it forms a lump
free batter. Add the ice cubes and
allow to stand for 2 minutes.
3. Lower the deep fryer basket into the
hot oil. Pat dry the prawns using paper
towel and dip into the batter and then
straight into the deep fryer basket.
Deep fry for approximately 1 minute or
until golden brown.
4. Raise basket to drain and rest on
draining ledge. Serve immediately
with soy sauce.