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Singha beer- battered tempura vegetables

difficult recipe, sharing plate, snacks, vegan, vegetarianSeb HolmesFarang Londonbatter, crispy, chillispicy, chilli, green chilli, long dried chilli, birds eye chilli, #food #foodie #eat #yummyfood #foodbible #goodfood #cooking #instafood #instagood #follow #followme #instadaily #happy #beautiful #freshfood #freshcurrypaste #freshfoods #freshfoodmarket #handmade #handmadeuk #homedelivery #chillies #chillilovers #currypaste #thaicurry #currynight #thaifood, dried chilli, vegetable oil, vegan recipe, vegetarian recipe, fritter, fried, green beans, carrot, singha, beer, beer batter, tempura, soy, kale, mushrooms, pickled onion, onion, dipping sauce, sebby holmes, Sebby Holmes, farang, farang london, payst, payst london, partyfood, snack, nibble, sharing plate, recipe, restaurant, chef recipe, london chef, chef, salt, sea salt, shallots, banana shallots, rice flour, white pepper, sweet chilli, burnt chilli, curry leaves, garlic, chives, friued mushroomsComment
Singha beer- battered tempura vegetables

Ingredients (serves 2 as a snack or sharing plate) VE

1 aubergine, peeled and chopped into thick matchsticks.

Green beans, blanched in boiling salt water for 3 minutes and then refreshed in ice water.

2 carrots, chopped into bite sized chucks and blanched in boiling salt water for 3 minutes and then refreshed in ice water.

50g kale, tossed in soy sauce.

2 banana shallots, peeled and sliced into bite-sized pieces, then pickled.

A few pinches of sea salt.

For the batter:

100g rice flour, sifted.

1 teaspoon mild curry powder.

½ teaspoon turmeric powder.

1 pinch sea salt.

1 pinch white pepper powder.

30g tapioca flour (rice flour or corn flour will do).

240ml icy cold singha beer.

Optional few ice cubes.

Optional garnishes:

Payst sweet chilli dipping sauce.

Payst burnt chilli dipping sauce.

5g, crispy curry leaves.

5g, crispy shallots.

5g, crispy garlic.

2g dried chilli powder

Chopped chives.

Method

1.      Firstly, prepare all your vegetables and arrange within arm’s length of the frying oil so you can make light work of the tempura process. Make sure to have some trays lined with kitchen towel at the ready to remove the tempura vegetables.

2.      Next, make the beer batter. Mix the flour, mild curry powder, turmeric powder, salt and white pepper together with the tapioca flour and then sift the flours into a mixing bowl. Whisk it all together and then remove half of this mix for dredging the vegetables before battering.  To the other half, add the cold beer and mix, but to but do not over whisk it, a few lumps in the batter are good as they crisp up when fried. You can mix with chopsticks instead of a whisk to help not over mix if you like. Also, it’s not essential but if it’s a hot day, a few ice cubes in the mix help to keep it cold whilst frying.

3.      Next place the oil in a deep wok or pan on a high heat (ideal cooking temperature is around 180 degrees centigrade). Individually dip the vegetables, one at a time into the dry flour mix and then into the beer batter and then gently, using tongues, into the oil and fry for 30 seconds, to a minute until golden brown. If cooking multiple pieces at once be sure to gently move them around and turn them so they do not stick and they colour nicely on both sides. When ready remove from hot oil using tongs and drain on paper towels. Repeat this process quickly until all vegetables are cooked and crispy. Serve immediately as they will be at their tastiest and crispiest straight out of the oil. Sprinkle all tempura with a little salt when removing from the hot oil.

4.      Serve with Payst burnt chilli or sweet chilli dipping sauce with extra beer for drinking. Arrange nicely on a plate and scatter the tempura vegetables with crispy curry leaves, garlic, shallots and chilli powder.

 

th burnt chilli dipping sauce.

Ingredients (serves 2 as a snack or small plate) VE

1 aubergine, peeled and chopped into thick matchsticks.

Green beans, blanched in boiling salt water for 3 minutes and then refreshed in ice water.

2 carrots, chopped into bite sized chucks and blanched in boiling salt water for 3 minutes and then refreshed in ice water.

50g kale, tossed in soy sauce.

2 banana shallots, peeled and sliced into bite-sized pieces, then pickled.

A few pinches of sea salt.

For the batter:

100g rice flour, sifted.

1 teaspoon mild curry powder.

½ teaspoon turmeric powder.

1 pinch sea salt.

1 pinch white pepper powder.

30g tapioca flour (rice flour or corn flour will do).

240ml icy cold singha beer.

Optional few ice cubes.

Optional garnishes:

Payst sweet chilli dipping sauce.

Payst burnt chilli dipping sauce.

5g, crispy curry leaves.

5g, crispy shallots.

5g, crispy garlic.

2g dried chilli powder

Chopped chives.

Method

5.      Firstly, prepare all your vegetables and arrange within arm’s length of the frying oil so you can make light work of the tempura process. Make sure to have some trays lined with kitchen towel at the ready to remove the tempura vegetables.

6.      Next, make the beer batter. Mix the flour, mild curry powder, turmeric powder, salt and white pepper together with the tapioca flour and then sift the flours into a mixing bowl. Whisk it all together and then remove half of this mix for dredging the vegetables before battering.  To the other half, add the cold beer and mix, but to but do not over whisk it, a few lumps in the batter are good as they crisp up when fried. You can mix with chopsticks instead of a whisk to help not over mix if you like. Also, it’s not essential but if it’s a hot day, a few ice cubes in the mix help to keep it cold whilst frying.

7.      Next place the oil in a deep wok or pan on a high heat (ideal cooking temperature is around 180 degrees centigrade). Individually dip the vegetables, one at a time into the dry flour mix and then into the beer batter and then gently, using tongues, into the oil and fry for 30 seconds, to a minute until golden brown. If cooking multiple pieces at once be sure to gently move them around and turn them so they do not stick and they colour nicely on both sides. When ready remove from hot oil using tongs and drain on paper towels. Repeat this process quickly until all vegetables are cooked and crispy. Serve immediately as they will be at their tastiest and crispiest straight out of the oil. Sprinkle all tempura with a little salt when removing from the hot oil.

8.      Serve with Payst burnt chilli or sweet chilli dipping sauce with extra beer for drinking. Arrange nicely on a plate and scatter the tempura vegetables with crispy curry leaves, garlic, shallots and chilli powder.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.