Haipai-style Mixed Vegetable Tempura

Ingredients

In this Haipai adaptation of Kakiage, we incorporate the unique flavors and ingredients of Haipai cuisine. While the original Japanese Kakiage typically uses a mix of vegetables like onions, carrots, and green beans, our Haipai-style Mixed Vegetable Tempura includes local Haipai vegetables such as bell peppers and Shanghai bok choy. Additionally, we enhance the flavor profile by incorporating Haipai spices and seasonings, giving the dish a distinct and exciting twist. We alse have the original recipe for Kakiage, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• 1 small carrot, julienned 1 small carrot, julienned
• 1 small bell pepper, thinly sliced 1 small bell pepper, thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup (100g) Shanghai bok choy, chopped 1 cup (100g) Shanghai bok choy, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
2. 2.
   Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. 3.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
4. 4.
   Dip the julienned carrot, sliced bell pepper, sliced onion, and chopped Shanghai bok choy into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated vegetables into the hot oil, frying them in batches until they turn golden brown and crispy.
6. 6.
   Remove the tempura from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the frying process with the remaining vegetables.
8. 8.
   Serve the Haipai-style Mixed Vegetable Tempura immediately while it's still hot and crispy.

Treat your ingredients with care...

• Carrot — Make sure to julienne the carrot into thin strips to ensure even cooking and a delicate texture.
• Bell pepper — Slice the bell pepper thinly to allow it to cook quickly and maintain its crunchiness.
• Onion — Slice the onion thinly to ensure it becomes tender and sweet during frying.
• Shanghai bok choy — Chop the bok choy into small pieces for easy incorporation into the tempura batter.

Tips & Tricks

• Ensure the vegetable slices are dry before dipping them into the batter to achieve a crispier tempura.
• Use ice-cold water to make the batter light and airy.
• Fry the vegetables in small batches to maintain the oil temperature and prevent overcrowding.
• Serve the tempura immediately to enjoy its crispy texture.
• Experiment with different dipping sauces like soy sauce, ponzu, or sweet chili sauce for added flavor.

Serving advice

Serve the Haipai-style Mixed Vegetable Tempura as an appetizer or as part of a larger Haipai-inspired meal. Accompany it with a dipping sauce of your choice and garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.

Presentation advice

Arrange the Haipai-style Mixed Vegetable Tempura on a platter, showcasing the vibrant colors of the different vegetables. Serve it alongside the dipping sauce and garnish with fresh herbs or edible flowers for an elegant and visually appealing presentation.