Tempura with Homemade Yuzu Mayo

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Tempura with Homemade Yuzu Mayo

Description

Cooking Time

Preparation Time :45 Min

Cook Time : 20 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 4
  • 1 cups tempura batter: rice flour


  • 4 tbsp corn starch


  • 2 tsp baking powder


  • 1 tsp salt


  • 1 pinch sugar


  • 1/4 - 1/2 cups cold water


  • 1 nos vegetables: red peppers, sliced


  • 1 nos babycorn, sliced lengthwise


  • 1 nos onion rings


  • 1 piece eggplant pieces


  • 1/4 cups extra rice flour for coating


  • 3 cups oil for frying


  • 1 nos yuzu mayo: egg yolk, at room temperature


  • 120 ml vegetable oil


  • 1/2 tsp english mustard


  • 1 pinch sugar


  • 1/2 tsp salt


  • 1 tsp vinegar


  • 1 tsp soya sauce


  • 1 tsp sprig japanese yuzu extract


  • 1/2 tsp minced garlic

Directions

  • Yuzu-Mayo : Whisk the yolk with mustard, sugar, salt and vinegar.
  • Slowly, while whisking add the oil, initially, drop by drop.
  • Whisk vigorously until you get the desired consistency.
  • Then whisk in the soya sauce, SPRIG Yuzu Extract and garlic.
  • Tempura Batter : Whisk all the ingredients together to make the batter.
  • Place the frying oil in a large vessel and place on heat.
  • Coat all the vegetables lightly in rice flour.
  • Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.
  • Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.
  • Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.