Vegetable and Mushroom Tempura

Ingredients

• 1.5 red bell pepper
• 1.5 yellow bell pepper
• 250 g broccoli florets
• 250 g cauliflower florets
• Salt
• 250 g Mushrooms
• 175 g potato starch
• 2 tsp Baking powder
• 2 egg whites
• 2 l frying oil
• 2 tbsp chili sauce

Instructions

1. 1.

   Wash and clean the vegetables. Cut ½ of each red and yellow bell pepper into small cubes and set aside; cut the rest into bite‑size pieces.

2. 2.

   Cook broccoli and cauliflower in boiling salted water for 6–8 minutes, drain, rinse with cold water, and let dry. Clean the mushrooms.

3. 3.

   Whisk potato starch with baking powder and 175 ml cold water until smooth. Separate eggs (reserve yolks elsewhere). Beat egg whites to stiff peaks and fold into the starch mixture.

4. 4.

   Heat oil to 180 °C (small bubbles appear around a wooden spoon handle at this temperature).

5. 5.

   Dip vegetables in batter using a fork, let excess drip off, then fry in hot oil for about 4–5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

6. 6.

   Serve on four plates, sprinkle with bell pepper cubes, and serve extra chili sauce on the side.