Description
A Japanese classic dish of battered and fried vegetables with a Small giants twist!
These tempura vegetables are coated in a batter made with cricket flour. The cricket flour adds a boost of protein, while also adding some delicious umami flavour to the dish. The goal here is to achieve a crispy yet airy coating that doesn’t absorb so much oil when deep fried.
This vegetable tempura is a perfect starter to wow your dinner guests!
- Difficulty: Hard
- Serves: 4
Ingredients
- Purple cabbage: Half
- Broccoli florets 400 g
- Cauliflower 400 g
- Zucchini flowers 8 pcs
- Celeriac 1 pc
- Sunflower oil 700g
DIPPING SAUCE
- Soya sauce 200 g
- Honey 20 g
- Balsamic vinegar 10 g
BATTER
- Rice flour 250 g
- Cricket flour 75 g
- Ice-cold sparkling water 450 g
- Salt: 1 pinch
PREPARATION
- In a saucepan stir together all the ingredients for the dipping sauce and place on very low heat until the liquid has reduced by about a third. Leave it to cool.
- For the batter, put the flours, the sparkling water and the salt into a large bowl and whisk gently, not vigorously, until the mixture just comes together.
- Clean all the vegetables, cut them into even-sized chunks.
- Pour the oil into a medium high-sided sauté pan and place on high heat. Once very hot, reduce the heat to medium and test the heat by dropping in a little batter; it should sizzle but shouldn’t brown straight away.
- In batches, dip the vegetables in the batter, and then place in the oil as many pieces as can comfortably fit without touching. Fry for 30-60 seconds on each side, until crisp and pale golden.
- Transfer the vegetables to a rack lined with kitchen paper and continue in the same way with the rest.
- Sprinkle them with a generous amount of flaked salt and serve hot with the dipping sauce alongside.
Recipe created by
MARCO PARRINELLO – 