Recipe Details
Title B-Tempura vegetables with yuzu dressing
Author James Martin
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 409.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Cornflour50 Gram
Salt, table1 Pinch
Water, tap, drinking150 Millilitre
Courgette (zucchini)1 Medium
Broccoli, purple, sprouting100 Gram
Mange-tout peas, raw100 Gram
Carrots1 Medium
Egg, yolk, chicken, raw4 Medium
Vinegar, white wine1 Tablespoon
Oil, rapeseed oil500 Millilitre
Sauce, sweet chilli2 Tablespoon
Salt, table1 Pinch
Pepper, black1 Pinch
Onions, Spring or Scallions4 Medium
Pepper, chilli, red, raw1 Medium
Coriander leaves, fresh2 Tablespoon
Flour, wheat, white, plain50 Gram
Onions, red, raw1 Medium
Mustard, smooth1 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,260
Protein 17.33%
Other Carbohydrate 15.44%
Sugar 11.66%
Fat Saturated 46.75%
Fat Unsaturated 209.50%
Fiber 16.92%
Sodium 11.30%
Salt 11.99%
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Recipe Method
h sparkling water to form a smooth batter (you may not need all of the water). 3. Dip the vegetables into the batter courgette, cut into 8cm/8/4in batons, purple sprouting broccoli cut into florets, mangetout, red onion peeled and cut into petals, and carrots cut into chunks and blanched - and carefully lower into the hot oil. 4. Fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. 5. For the yuzu dressing, place the egg yolks, vinegar and mustard into a food processor. Blend to combine then, with the motor still running, gradually add the oil. 6. Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice, chilli dipping sauce, salt and freshly ground black pepper, to taste. 7. To serve, place the vegetables on a serving plate with the yuzu dressing in a dipping bowl. Garnish the vegetables with thinly sliced spring onions, cut into julienne chilli and coriander cress.
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