1 cup all purpose flour
1 cup corn starch
1 tsp baking soda
chilled soda water
2 ice cubes
1/2 cup soy sauce
3 tbsp fresh lemon juice
1 tsp minced ginger
1 tbsp brown sugar
3 tbsp chopped green onions
Splash of cold water
Vegetable oil for frying
Fresh seasonal vegetables
green beans, asparagus, sweet potato, lotus root
The Tempura Batter
Mix the dry ingredients for the batter and whisk together. Whisk in soda water until the batter reaches the consistency of a thick milk shake. You don’t want it too thick, as that would make the finished vegetables heavy and soggy. Place ice cubes in the bowl of batter, and then place the bowl in an ice bath. * The mixture needs to stay ice cold to ensure a light crispy tempura.
The Sauce
Mix all the ingredients for the sauce and set to the side.
To Cook
Heat up oil to 350°F. Dip vegetables in batter and fry away! Pull pieces of tempura from the oil when they are approaching golden brown. They will cook a bit longer from the carry-over heat. Remember to keep the batter cold (add ice cubes if necessary) and do not add too many vegetables at one time to the pot so as not to cool down the oil too much.