Spicy Vegetable Tempura

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Spicy Vegetable Tempura

Author Laura McIntosh

Ingredients

Vegetables

• 1 Carrot
• 1 Red Bell Pepper
• 1 Zucchini
• 4 Spears Asparagus
• 1/2 cup Flour
• 1/4 cup Beer
• Salt and Pepper, to taste

Salsa de Chile

• 4 Japoneses Chilies
• 3 Guajillos Chilies
• 4 Tomatoes
• 1/2 Yellow Onion
• 2 Garlic Cloves
•  Salt and Pepper, to taste

Instructions

Tempura Vegetables

1. Slice the carrot, red bell pepper, zucchini, and asparagus to your preferred size.
2. In a mixing bowl, combine the flour and beer to create the batter.
3. Dip the sliced vegetables into the batter, ensuring they are coated.
4. Fry the battered vegetables in oil at a temperature of 375°F (190°C) until they turn golden and crispy.
5. Once done, season the tempura vegetables with salt and pepper.

Salsa de Chile

1. Roast all the ingredients and then boil them.
2. Puree the roasted and boiled ingredients to create the salsa.

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