Tempura Batter with Peanut Sauce

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings (Default: 3)

Ingredients

For the dough:

  • 140 g wheat flour
  • 30 g corn starch
  • 10 g rice flour
  • 10 g bakin powder
  • 6 grams sugar
  • 6 grams salt
  • 280 ml water, cold

Moreover:

  • Vegetables (carrots, mushrooms, potatoes, cauliflower, broccoli, onion rings), mixed
  • oil for deep-frying

For the sauce:

  • 3 tablespoon sunflower oil or other neutral oil
  • 2 tomato (s)
  • 3 teaspoon curry paste, red
  • 18 tablespoon coconut milk
  • 4 tablespoon peanuts, roasted, chopped
  • 6 teaspoons sugar
  • 3 teaspoons lime juice
  • 0.5 tablespoon ½ soy sauce
Tempura Batter with Peanut Sauce
Tempura Batter with Peanut Sauce

Instructions

  1. Mix the ingredients for dough well and then add the water and stir well. The dough should be quite sticky and stick well to the vegetables, there doesn`t have to be a thick layer on the vegetables. Possibly add a little less water at the beginning and add more if necessary. Depending on the taste and dip, you can add a little more salt. The flour must be a very fine flour!
  2. Fry the battered vegetables in hot oil until they are lightly browned. Some vegetables, such as potatoes, should be pre-cooked, but not allowed to become too soft.
  3. For the sauce, heat the oil in the pan or wok. Add the finely chopped tomatoes and mash well with a wooden spoon. Fry for approx. 2 minutes.
  4. Then add the red curry paste and fry until you can smell the paste. Then add the coconut milk and the crushed roasted peanuts. Let simmer for about 2 - 3 minutes. If the sauce gets too thick, add more coconut milk. Then add the sugar, lime juice and soy sauce.

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