Tempura is made by battering and deep-frying fish and vegetables. While not a part of classic sushi, modern sushi chefs have created tempura sushi by rolling a piece of tempura with rice and seaweed. Chicken, shrimp, squid and sweet potato are some of the types of tempura rolls that can be found.
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Cauliflower Tempura Recipe
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Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.
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Ingredients
1 small cauliflower, cut into medium-size florets
100 g plain flour
2 eggs, separated
2 tablespoons vegetable oil
500 ml vegetable oil ( for deep frying)
1 small cauliflower, cut into medium-size florets
100 g plain flour
2 eggs, separated
2 tablespoons vegetable oil
500 ml vegetable oil ( for deep frying)
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Directions
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Cook the cauliflower in boiling water for 2 minutes.
Cook the cauliflower in boiling water for 2 minutes.
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.
Put the flour in a large bowl with a pinch of salt.
Whisk the egg yolks and 175ml iced water together.
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 190°C.
Coat some of the cauliflower in the batter 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.
Sprinkle the cauliflower with salt.
Serve with a bowl of aïoli.
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