Tempura refers to Japanese classic deep fried batter dipped seafood or vegetables. Common vegetables used are bell peppers, sweet potato, okra, carrot, eggplant, potato, lotus root, cucumber, mushroom, bamboo shoot, zucchini, etc.
Cora made pumpkin tempura in this week’s cooking class. She got some mini pumpkins which is very sweet, almost like sweet potato.
The pumpkin tempura was awesome and they just disappeared as fast as they came out from the wok.
- 1 mini pumpkin, cut into thin slices
- Tempura mix
- ice cold water
Click link below for cooking instructions.
In high class Japanese restaurants, sesame oil or a mixture of sesame oil and cooking oil is used to fry the tempura to impart the extra nutty flavour.
You should really give this a try at home. Everyone at the cooking club love this. It’s a sure winner. Thanks again, Cora for sharing this recipe.