Green vegetable tempura with spiced tomato chilli pickle

Name: Green vegetable tempura with spiced tomato chilli pickle
Yield: Serves 4
Cuisine: Australian
Ingredients: 8 asparagus spears, trimmed to 5 cm/2 in lengths; vegetable oil, for deep-frying; 8 lengthwise slices zucchini/courgette; 8 lengthwise slices zucchini/courgette; 1 green capsicum/bell pepper, cut into eighths lengthwise and seeded; 1 green capsicum/bell pepper, cut into eighths lengthwise and seeded; 4 green onions/scallions, cut into 5 cm/2 in lengths; 4 green onions/scallions, cut into 5 cm/2 in lengths; plain/all-purpose flour; plain/all-purpose flour; Tempura Batter; 8 basil leaves; 8 large mint leaves; 4 sprigs of flat-leaf parsley; 4 tablespoons Spiced Tomato Chilli Pickle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

vegetable oil, for deep-frying
8 asparagus spears, trimmed to 5 cm/2 in lengt

Oceania
Australia
Preserve
Fish course
Pescatarian

Method

Heat oil in a deep-fryer or large pot to 180°C/350°F. Dust vegetables and herbs with flour, then dip into tempura batter.
Deep-fry vegetables and herbs in hot oil, a few pieces at a time, for 1 minute. Remove with a slotted spoon and drain on paper towel.
Pile vegetable tempura on a large plate and serve with spiced tomato chilli pickle as a condiment