Crisp-fried vegetables (tempura)

Very easy and made in no time, it's an ideal appetizer!

Serves 2.

200 g vegetables, such as :

50 g baby corn, cut in half lengthwise

50 g carrot, cut into 6 cm x 0.5 cm sticks

50 g snake beans, cut into 6 cm lengths

50 g broccoli heads, cut in half or separated into small florets

Batter:

1 garlic clove

1 coriander root

1 teaspoon white peppercorn

6 tablespoons tempura flour

10 tablespoons water

1 tablespoon light soy sauce

3tablespoons tempura flour

vegetable oil, for frying

Pound garlic, coriander root and white peppercorn to a smooth paste. Add 6 tablespoons of tempura flour, water, soy sauce and mix well.

Roll the vegetables in 3 tablespoons of tempura flour. Remove the excess.

Then dip the vegetables in the tempura batter and fry them at 170° C for about 3 minutes or until golden brown. Drain on kitchen paper.

Serve with a sweet and sour cucumber relish.