dinner · vegetarian · vegan · dairy-free
Green bean and kabocha tempura with sesame
A light, cold-sparkling-water batter keeps the coating crisp around beans and squash. A few drops of toasted sesame oil finish it.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the squash into thin crescents and make sure both it and the beans are dry. Heat the neutral oil in a deep, heavy pot to 350°F (175°C).
-
2
Mix the flour and cornstarch. Set aside a spoonful for dusting, then stir the cold sparkling water into the rest just until combined.
-
3
Dust the vegetables with the reserved flour, dip in the batter and fry in small batches for 2 to 4 minutes, until crisp and tender.
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4
Drain on a rack and finish with a few drops of sesame oil.
