Veggie Tempura with Kimchi
Submitted by: Tulkoff
Kimchi Aioli is the perfect accompaniment for light and crispy tempura vegetables!
1 Red bell pepper, cut into 1/2″ strips
1 medium head Broccoli, cut into florets
1 bunch Green beans
1 Onion, cut into 1/2″ strips
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 large egg (cold)
3/4 cup Soda/Seltzer water (cold), could also use ice water
Salt and pepper, to taste
Tulkoff Kimchi Aioli, for dipping
Sift the flour and cornstarch into a large bowl.
In a separate bowl, whisk egg into very cold soda water until combined. Slowly pour the egg mixture into the flour, mixing with chopsticks in a figure 8 motion. Keep the batter cold at all times, batter should be lumpy.
Heat about 2-3 inches of oil in a heavy bottom pot, wok, or deep fryer to about 350ºF.
Dip vegetables into the batter and shake off any excess. Fry until the batter is a light golden color, turning to ensure both sides cooked evenly. Do not overcrowd the fryer, cook in batches if necessary. Transfer tempura to a wired rack or paper towel to remove excess oil. Sprinkle with salt and pepper to taste.
Serve immediately, with Kimchi Aioli on the side for dipping.