Vegetable tempura with soy sauce

Name: vegetable tempura with soy sauce
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 kg mixed vegetables of the season; 2 Eggs split (protein is not used); 400 ml icecold water; 250 g patent flower sifted; 150 ml Japanese soy sauce; 2 limes in parts; ice cubes; oil for fondue

A nice Japanese recipe. The vegetarian main course contains the following ingredients: mixed vegetables of the season, eggs (split (egg white is not used)), ice cold water, patent flour (sifted), Japanese soy sauce, limes (in parts), ice cubes and oil (for fondue).

Ingredients

Kitchen Stuff

fondue pot
fondue forks
2 scales that fit together

Directions

Clean vegetables, cut into pieces and arrange on serving dishes.
Slice egg yolks with ice water in a smaller bowl with whisk.
Stir in the flour and salt tip with fork, until thin, slightly lumpy batter is formed.
Add extra ice water if necessary.
Create ice cubes on a large scale and place them on the table with a battering dish.
This keeps the batter at the table cool.
Place a saucer with napkin next to each plate, on which the frying snacks can first drain.
Add each piece of vegetables to the fondue fork, take through the tempura batter and bake in hot oil for 2-3 minutes until crispy and cooked (the dough jacket stays pale and transparent).
Serve Tempura with soy sauce and lime wedges..