John Myers
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Vegetable Tempura with Three Kinds of Dips
The perfect vegetable tempura with three kinds of dips recipe with a picture and simple step-by-step instructions.
Lime crème fraîche
- 300 g Creme fraiche Cheese
- 3 piece Limes
- 1 piece Coriander sprig
- 3 tbsp Honey
- 1 pinch Pepper White
- 1 pinch Salt
Sesame Chili Dip
- 2 piece Limes
- 1 piece Grated ginger
- 2 piece Chilli fresh
- 2 piece Garlic cloves
- 2 piece Shallots
- 50 ml Water
- 4 piece Coriander sprigs with roots
- 1 tbsp Fish sauce
- 4 tbsp Soy sauce light
- 5 tbsp Honey
- 1 pinch Salt
- 1 pinch Pepper
- 80 ml Sesame oil
Tamarind sauce
- 4 tsp Tamarind paste
- 3 tbsp Rice vinegar
- 3 tbsp Tomato ketchup
- 2 tbsp Honey
- 5 tbsp Sugar
- 2 tbsp Soy sauce light
- 2 tbsp Soy sauce dark
- 1 pinch Salt
Tempura
- 1 Cup Flour
- 1 Cup Rice flour
- 1,5 Cup Vodka
- 1 tbsp Honey
- 1 tsp Turmeric
- 1 Cup Wheat beer (wheat beer) top-fermented
- 500 g Vegetables
- 1 pinch Rice flour
- 200 ml Oil
Creme fraiche Cheese
- Put the crème fraîche in a bowl. Add the juice of two limes and the zest of three limes, honey and chopped coriander. Season to taste with salt and pepper.
Sesame Chili Dip
- For the sesame chili dip, put all ingredients except the sesame oil in a bowl and chop finely. Finally, season with the sesame oil.
Tamarind sauce
- For the tamarind sauce, heat rice vinegar and sugar in a small saucepan until the sugar has dissolved. Then mix in all the other ingredients and finally season with a little salt.
Tempura
- For the tempura, mix all the ingredients except for the wheat beer and mix the wheat beer into the tough dough just before preparation. Clean the vegetables, blanch them and let them cool in the ice water. Then turn the vegetables in the rice flour and then in the batter. Next, heat the oil in a pan and fry the vegetables in it. (Attention: The vegetables are visible through the dough, they should not be completely coated and the type of vegetable should still be recognizable!) Drain the vegetables and arrange them on a plate with three dip bowls each.
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