May 27, 2022
Tempura with True Nuoc Cham
Veggie Tempura with True Nuoc Cham
Rated 3.5 stars by 2 users
Category
Appetizer
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
Mushrooms
Acorn Squash
Lotus root
Chinese Eggplant
Shiso Leaf
1 Egg ( very cold)
1 Cup All-Purpose flour or Cake flour
1/4 cup cornstarch
1 -1/4 cup soda water (cold)
1/2 tablespoon salt
oil of your choice (for frying)
6 Thai chilies red/ green
1/3 cup fish sauce
1/4 cup soy sauce
3 tablespoons water (add more if too salty)
2 tablespoons sugar
-
1 1/2 tbsp. True Lime
Assorted veggies cut into similar sizes. I used:
For Tempura Batter
For True Nuoc Cham
Directions
Bring oil to 325-350
Cut all of your veggies to equal-ish sizes. If using squash, it put it in the microwave for 2 min after slicing.
To make batter add in your 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.
You're going to first put your veggies in flour to remove any excess moisture, then dunk into your tempura and place in your hot oil. Fry each side of the veggies for approx. 1.5 min on each side.
After frying, transfer your items from the pan to a rack or onto a paper towel lined plate to let the excess oil drain
And sprinkle with true citrus lemon
For Sauce
Slice chilies into 1/8 in pieces (please limit chilies to your preference) Add in all other ingredients and mix.
It’s that easy! You now have a perfect citrusy. spicy, salty, sweet sauce for your crunchy veggies.
Recipe Note
Recipe by Chef Mary Lou Davis (Hell's Kitchen, Season 19) - @Geeksandgrubs www.geeksandgrubs.com