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http://www.lifestylefood.com.au/recipes/9408/vegetable-tempura-with-soba-salad

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Ingredients

  • Tempura batter

  • 1 cup corn flour

  • 1 cup rice flour

  • 2 egg yolks

  • 1 to 2 cups iced water

  • 1.5 litres corn oil (or any vegetable oil)

  • vegetables for frying

  • Dipping sauce

  • 2 tablespoons low sodium soy

  • 2 tablespoons mirin

  • Soba salad

  • 1 packet (500 grams) buckwheat noodles, cooked according to packet instructions

  • 1 teaspoon sesame oil

  • 1/4 cup low sodium soy

  • 1 cup snow peas thinly cut

  • 1 breast of chicken poached in water and soy sauce

  • 1/2 cup sliced fresh shitake mushrooms

  • 1/4 cup spring onions

  • 2 tablespoons deep fried shallots

Method

  • Tempura:

  • 1.

    In a bowl, add corn, rice flour and yolks.

  • 2.

    Add one cup of iced water and whisk gently so as not to overwork batter.

  • 3.

    You may need to add a little more iced water to the batter if it is too thick.

  • 4.

    Coat vegetables well and deep in oil for 1 to 2 minutes or until lightly golden.

  • 5.

    Serve with dipping sauce or with soba salad.

  • Soba salad:

  • 1.

    Add all together in a bowl and gently toss.

  • 2.

    Season to taste.

  • 3.

    Serve.

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