Crispy Japanese Lentil And Vegetable Tempura Recipe

About this recipe

A delightful medley of protein-packed lentils and fresh vegetables, coated in a light, crispy batter, served with a savory dipping sauce.

Ingredients

• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 250 G Sempio Gochujang
• - Amoy Dark Soy Sauce
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Bunch Spring Onions 1 Bunch
• 450G Rice Flour, 450G
• 750 ml Harrogate Sparkling Water Glass 750Ml (Pack Of 12)
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Ginger - 100g

Instructions

1. 1. Rinse the red lentils thoroughly and soak them in water for 20 minutes.
2. 2. Meanwhile, wash and cut the carrot and zucchini into thin matchstick slices.
3. 3. Chop the spring onions into thin strips and set the vegetables aside.
4. 4. In a bowl, mix rice flour and cornstarch, then gradually whisk in sparkling water to create a smooth batter.
5. 5. Drain the lentils and pat them dry with a paper towel to remove excess moisture.
6. 6. Heat the neutral oil in a deep pan or wok over medium heat until it reaches 180°C.
7. 7. Dip the lentils and vegetable slices into the batter, ensuring they are evenly coated.
8. 8. Carefully place the battered pieces into the hot oil and fry them until golden and crispy, about 3-4 minutes.
9. 9. Remove the tempura pieces from the oil and let them drain on a paper towel-lined plate.
10. 10. For the dipping sauce, combine soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl.
11. 11. Stir the dipping sauce well and serve it alongside the tempura for a flavorful pairing.
12. 12. Plate the tempura attractively and enjoy the crispy texture while warm.