Desi Fiesta

Vegetable Tempura With Sweet Chilli Sauce

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This Months IFC ( International food Challenge ) challenge was hosted by Shazia Wahid  of Cutchi Kitchen, she has a wonderful blog and  I love her baking a lot . She challenged us with an array of all yummy recipes from Hokkaido cuisine. Hokkaido cuisine is nothing but a Japanese cuisine which is famous for its sea food and also foods with dairy products because they have a popular brand around japan. So from the list of recipes shazia had shared I made two recipes and I so enjoyed them a lot . Brain child of IFC is shobana and saraswathi who did a nice job creating this wonderful group.

So for the first recipe I made this delicious and crispy snack which so simple to make . They were so delicious and enjoyed them warm as a tea time snack. .  

Vegetable Tempura

Recipe Source : Here

Ingredients

Mixed Vegetables of your choice – Pepper, Carrot, Baby Corn
Plain Flour – 1 cup
Baking Powder – 1 tsp
Salt – 1/2 tsp
Sugar – 1/2 tsp
Ice cold water – 1 cup
Oil for deep frying

Method

  •  Make a batter with the plain flour, baking powder, salt, sugar and ice-cold water.
  •  Heat oil and dip the vegetables in the batter and deep fry. Serve with sweet chilli sauce or soy ginger dipping sauce.

Tips

Use cold water to get a lump free batter. Keep the batter chilled in between batches of frying.

Sweet Chilli Sauce 

Ingredients

Vinegar – 1/2 cup
Sugar – 3 tablespoons
Dried Red Chillies – 1 teaspoon or more depending on how spicy you want it
Corn Flour – 1 1/2 teaspoon
Water – 1/2 cup

Method

  • Mix all the ingredients together and heat till the corn flour thickens the mixture to a sauce consistency.
  • Once cooled, pour into a clean container and store in the fridge. Serve with shrimp or vegetable tempura.
Hokkaido Cuisine

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