Fusion Yugo Vegetable Tempura
INGREDIENTS
Assorted tempura vegetables
3 Cups
Broccoli
Cut into medium size florets
Mushroom
Thick Sliced
Green beans whole
Eggplant sliced
Medium size
Red bell pepper/capsicum slices
Medium size
All-purpose flour
1 Cup
Cornflour
2 tablespoons
Baking soda
1 teaspoon
Cold water
1 Cup
For the fusion (Yugo) topping
Impresso Thai sweet chili sauce
1 tablespoon
Impresso Green Chilli Sauce
1 tablespoon
Impresso teriyaki sauce
3 tablespoons
Impresso schezwan chutney
½ tablespoon
STEPS
1
Mix all the sauces mentioned to make a fusion (Yugo) of Impresso sauces into a mixing bowl and keep aside.
2
Mix the flour with the baking soda
3
Heat the oil in a medium deep frying pan
4
In a mixing bowl, add in the flour and water, mix to form semi-thin batter to coat the vegetables for frying
5
Dip vegetables into the batter, allowing it to thinly coat the vegetables and then drop small batches of the coated vegetables into the heated oil
6
Fry the coated vegetables for 2-3 minutes (the batter should NOT turn brown)
7
Remove vegetables from the oil and drain the oil from it, repeat the same for each batch.
8
Now pour (Yugo) sauce on top of hot tempura and serve hot. Enjoy with salad or side dish of your choice!
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