Tempura with True Nuoc Cham

Ingredients

• Assorted veggies cut into similar sizes. I used:

• Mushrooms

• Acorn Squash

• Lotus root

• Chinese Eggplant

• Shiso Leaf

• For Tempura Batter:

• 1

  Egg (very cold)

• 1 c

  All-Purpose flour or Cake flour

• 1/4 c

  cornstarch

• 1 1/4 c

  soda water (cold)

• 1/2 tbsp

  salt

• oil of your choice (for frying)

• For True Nuoc Cham:

• 6

  Thai chilies red/green

• 1/3 c

  fish sauce

• 1/4 c

  soy sauce

• 3 tbsp

  water (add more if too salty)

• 2 tbsp

  sugar

• 1 1/2 tbsp

  True Lime Shaker

  2.29 Ounces2.29 Ounces (2 Pack)10.6 Ounces10.6 Ounces (2 Pack)Add to Cart

Directions

1. For the sauce: Slice chilies into 1/8 in pieces (please limit chilies to your preference) Add in all other ingredients and mix.
2. Bring oil to 325-350°
3. Cut all of your veggies into equal sizes. If using squash, put it in the microwave for 2 min after slicing.
4. To make batter, add 1 egg, and whisk. Then add in flour, salt and soda water. Batter should still be a little lumpy. The batter has to be super cold, so throw in an ice cube or 2.
5. Put your veggies in flour to remove any excess moisture, then dunk into your tempura and place in your hot oil.
6. Fry each side of the veggies for approx. 1.5 min on each side.
7. After frying, transfer your items from the pan to a rack or onto a paper towel lined plate to let the excess oil drain
8. Sprinkle with true citrus lemon