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
Print Recipe
Pin Recipe Instructions
- 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!
- 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.
- 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.
- 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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