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Vegetable tempura with soy sauce
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).
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Ingredients
Directions
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Clean vegetables, cut into pieces and arrange on serving dishes.
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Slice egg yolks with ice water in a smaller bowl with whisk.
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Stir in the flour and salt tip with fork, until thin, slightly lumpy batter is formed.
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Add extra ice water if necessary.
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Create ice cubes on a large scale and place them on the table with a battering dish.
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This keeps the batter at the table cool.
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Place a saucer with napkin next to each plate, on which the frying snacks can first drain.
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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).
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Serve Tempura with soy sauce and lime wedges..
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Nutrition
495Calories
Sodium0% DV1.860mg
Fat29% DV19g
Protein32% DV16g
Carbs21% DV64g
Fiber40% DV10g
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