Tempura vegetables with mojo picón
Taste the irresistible delights of Eastern cuisine topped with Spanish flair in this Japanese-inspired veggie-rich recipe. Ready in minutes!
Ingredients
- 0.25 kg Tempura
- 0.1 kg Roasted Red Pepper
- 0.1 kg Zucchini
- 0.1 kg Thick Wild Asparagus
- 0.1 kg Broccoli
- 0.1 kg Cauliflower
- 0.1 kg Mushroom
- 0.1 kg Red Onion
- 0.1 kg Carrots
- 0.05 l Water
- Salsa mojo picón The Tapas Sauces
Instructions
- Dice the vegetables into small pieces of similar size.
- Hydrate them in water.
- Add them to a bowl of tempura.
- Fry the tempura-covered vegetables.
- Remove vegetables from pan when cooked.
- Garnish with mojo picón The Tapas Sauces and serve.
Video
Notes
Who knew that combining Japanese-inspired vegetable-frying techniques with a much-loved sauce from Spain’s Canary Islands would result in such a culinary delight? For a dish that’s incredibly simple to make, it also packs a flavorful kick with a spicy tang that will dazzle your taste buds.
Preparing veggies in this particular way allows you to make veggie-rich meals with a highly satisfying twist. What’s more, the sauce gives the dish its final and flavorful touch with a traditional taste that hails from a unique part of the world, famed for its cuisine. It’s a recipe that you can prepare for lunch, dinner, or as a shareable dish at gatherings with friends or family.
What tempura is made of
Three main ingredients blend to form tempura: egg, flour, and water. By many definitions, tempura is, therefore, a form of batter, although it’s still different from regular batter. Tempura is made using less oil and no breadcrumbs. Regular batter does include breadcrumbs and is far heavier on the oil. The end result means that tempura has a different texture, one that’s lighter and crisper than its counterpart.The best ingredients to fry in tempura
When it comes to frying food in tempura, there are two kinds of food to consider, seafood and vegetables. Here are some of the best options:Seafood
- Shrimp
- Prawns
- Cod
- Haddock
- Crab
- Squid
- Seabass
- Pollock
- Plaice
- Whiting
Vegetables
- Bell pepper
- Broccoli
- Green Beans
- Mushrooms
- Onion
- Potato
- Seaweed
- Carrot
- Butternut Squash
- Maize
The history of tempura
The tempura style of frying food is believed to have first appeared in the Japanese port city of Nagasaki at some point in the 16th century. Portuguese missionaries arrived and brought with them their special frying technique, which they originally used to cook green beans. Since then, the frying technique evolved to include other types of vegetables and seafood, giving rise to the Japanese tempura we know and enjoy today.What to serve with tempura
Various side dishes make great accompaniments to tempura recipes. Those used most typically in Japanese cuisine include the following:- Boiled rice
- Stir-fried vegetables
- Fried rice
- Steamed vegetables
- Chicken yakitori
- Salad
- Noodles