Tonic Tempura

V | DF

A beautifully light tempura batter recipe that adds crispiness to any of your favourite vegetables!

by Life In Full Flavour

Ingredients
Method

Ingredients

- 200 ml Fever Tree Tonic
- 90 g plain flour
- 1 egg yolk
- vegetable oil (for frying)
- Your choice of vegetables (peeled and cut to size)

Method

1

Pour the tonic water into a large mixing bowl, and stir in the egg yolk. Gradually add the flour into the mixture, stirring as you go.

2

Add around 1 inch deep of oil to your pan and heat it on a medium flame or temperature for several minutes. I used my wok for deep frying, but a saucepan would also work. When an inch square of bread takes 60 seconds to brown, you know it’s good to go. I have to confess though, I don’t often use this method – I tend to just guess when it is ready! So choose what works for you.

3

While the oil is heating, coat your fillings in the tempura batter. I did this in several batches so as not to overcrowd the bowl.

4

When ready, place them in the heated oil for 2-3 minutes. Again, this works better in batches so as not to overcrowd the pan. Once the batter has firmed, take the corn, veggies or seafood out of the pan using a slotted spoon or tongs. Place on a plate covered with a few sheets of paper towel, to absorb any excess oil.

5

Transfer to a bowl or plate. In a side dish, mix sweet chilli and soy sauce together.

Comments & Ratings

More Fever Tree recipes

	200 ml	Fever Tree Tonic
	90 g	Plain Flour
	1	Egg Yolk
	0	Vegetable Oil (for frying)
	0 Your choice of	Vegetables (peeled and cut to size)

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Tonic Tempura

Ingredients

Method

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Comments & Ratings