We always associate tempura with Japanese cuisine, however it was the Portuguese missionaries who in the mid 16th century introduced this method of frying food. It quickly became a popular snack and it was usually served between meals. It is also known to have been the favorite dish of Tokugawa Ieyasu, the first shogun of the Tokugawa/Edo era. Nowadays it has a become a truly traditional Japanese food that has allowed Japanese chefs to preserve the unique taste of fish and vegetables when using this frying technique. Using a distinctive batter, tempura uses less grease than other frying methods and no bread crumbs, resulting in a very light healthy snack or side dish. From BBC Good Food this recipe shows an easy and fast way to cook Cauliflower, the main start of our Vegboxes this week, still preserving its flavor and texture.
Preparation: 10 minutes
Cooking: 20 minutes
Serves: 6 people
Ready in 30 minutes!
Ingredients
- 1 small cauliflower, cut into medium-size florets
- 100g plain flour
- 2 eggs, separated
- 2 tbsp vegetable oil
- vegetable oil for deep frying
Method
- Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
- Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
- Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.