Very easy and made in no time, it's an ideal appetizer!
Serves 4 as a starter or 2 as a main course
300 g vegetables, such as baby corns, carrots, snake beans, fresh spur chilies, brocolis...
3 garlic cloves
1 coriander root
1 teaspoon white peppercorn
9 tablespoons tempura flour : 6 tablespoons for the batter + 3 tablespoons to coat the vegetables before dipping into the batter
10 tablespoons water
1 tablespoon soy sauce
vegetable oil, to fry
Cut the vegetables : baby corn and spur chilies in half, lengthwise; carrots in 6 cm lengths x 1 cm large; snake beans in 6 cm lengths; broccoli heads in half (or break into small florets).
Pound garlic, coriander root and white peppercorn to achieve a smooth paste.
Prepare a thick tempura batter with 6 tablespoons tempura flour, water, soy sauce and garlic-coriander paste.
Roll vegetables in 3 tablespoons tempura flour. Vegetables have to be lightly coated.
Then dip vegetables in the tempura batter and fry until golden (about 2-3 minutes). Drain on kitchen paper.
Serve with a sweet and sour cucumber relish.