Vegetable Tempura

Name: Vegetable Tempura
Cuisine: Japanese
Ingredients: 15 ml (1 tablespoon) Dijon mustard; 50 ml (2 fl oz) lemon juice; 150 ml (5 fl oz) olive oil; 1 bunch watercress, leaves only, chopped; 1 bunch watercress, leaves only, chopped; 20 g (¾ oz) flat parsley, finely cut; 30 ml (2 tablespoons) finely cut chives; 2 pieces spring onion, finely cut; 2 hard-boiled quail’s eggs, roughly chopped; 4 tomatoes, skinned, seeded and diced; salt and freshly ground pepper; salt and freshly ground pepper; 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 400 g (14 oz) mixed small vegetables (mushrooms, carrots, radishes, sweetcorn, parsley sprigs, etc); 75 g (3 oz) plain flour mixed with 25 g (1 oz) cornflour; 75 g (3 oz) plain flour mixed with 25 g (1 oz) cornflour; 1 egg, beaten; 100 ml (3½ fl oz) iced water; fresh corn oil for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

15 ml (1 tablespoon) Dijon mustard
50 ml (2

Asia
Europe
Japan
Switzerland
Starter
Vegetarian

Method

To make the dipping sauce, mix together and season to taste with salt and pepper.

Prepare the vegetables, peeling and wiping clean if necessary, but leaving stalks on if appropriate.

Dust the vegetables with 15 ml (1 tablespoon) of the mixed flour, and salt to taste. Place the rest of the flour in a bowl and make a well in the centre.

Add to the well, along with a pinch