Very easy and made in no time, it's an ideal appetizer!
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
1 garlic clove
1 coriander root
1 teaspoon white peppercorns
9 tablespoons tempura flour: 6 tablespoons for the batter + 3 tablespoons to lightly flour the vegetables before plunging them into the batter
10 tablespoons water
1 tablespoon soy sauce
vegetable oil, for frying
Pound garlic, coriander root and white peppercorns 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.