Ingredients:
For the laciest tempura, use finely crushed ice in the batter: the crystals will explode when they hit the very hot oil. Rice flour is a very low-gluten flour made from ground rice; look for it in the Asian food section of many supermarkets or at health food stores.Makes 6 to 8 appetizer servings.
◦4 to 7 cups vegetable oil
◦1⁄2 cup all-purpose flour
◦1⁄4 cup rice f lour
◦1 teaspoon baking powder
◦1 large egg white, beaten until frothy
◦1⁄2 cup water
◦1⁄2 cup pulverized ice (see Note)
◦2 pounds mixed vegetables, such as baby carrots, seeded bell peppers, zucchini, or scallions, cut into long, thin strips
◦Salt to taste
How to make Vegetable Tempura
•Pour enough vegetable oil into a large saucepan that it comes about halfway up the sides. Clip a deep-frying thermometer to the inside of the pan and place the pan over medium heat. Heat the oil to 375°F.
•Whisk the all-purpose flour, rice flour, and baking powder in a large mixing bowl. Whisk in the egg white until combined, then whisk in the water and ice. Tiny ice particles should be lef
t in the batter, but no chunks of ice.
•Dip a vegetable strip into the batter, then slip it into the hot oil. Stand back—the batter will pop. Dip and fry only as many vegetable strips as will fit into the pan without crowding. Fry until crisp and blond, not browned, about 2 minutes; avoid turning the tempura more than once so as not to dislodge the coating. Remove with a slotted metal spoon and drain on a fine-mesh wire rack. Sprinkle with a pinch of salt. Repeat with the remaining vegetables, working in batches.
•Garnishes: Simple Asian Dipping Sauce (below), Sesame Dipping Sauce (below), plain soy sauce, or soy sauce mixed with a little prepared wasabi paste.
•Note: To pulverize ice, seal it in a plastic bag and go at it with the bottom of a heavy saucepan or a meat mallet. Drain off any excess water that develops.
•Variation: Use this same batter to make shrimp, scallop, or fish fillet tempura. Fry until lacy and crisp, about 3 minutes.
