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Vegetable Tempura


Pair with Manzanilla

The Manzanilla will bring freshness to each bite of tempura enhancing its flavor and eliminating the frying fat on the palate. The bitter almond finish of the wine will harmonize perfectly with the vegetable bitterness of some of the vegetables.

Ingredients for 6 people



  • 2 carrots

  • 6 mushrooms

  • 70g green beans

  • 1 big red pepper

  • 1 small eggplant

  • 1 small zucchini

  • 6 Broccoli flowers

  • 6 coliflowers flowers




  • Extra Virgin Olive oil

  • 1 large eg

  • 6 tablespoons of cold water

  • 75g of fine flour

  • ½ teaspoon of baking powder

  • 2 ice cubes



  • 200g of water

  • 45g mirin or fine wine

  • 10g of bonito flakes or katsuobushi

  • 3 tablespoon of soy sauce




Wash, peel and cut the vegetables. Cut the carrots into thin sticks, the whole green beans without tips or strands, the red bell pepper in strips and without seeds, the eggplant and the zucchini in slices with skin. 

Set aside.

Prepare the sauce to accompany the tempura by mixing all the ingredients in a saucepan and bring to the boil. As soon as it comes to the boil, remove from the heat, strain and set aside.

In a deep fryer, wok or large frying pan, heat plenty of oil at 170 ºC. Then prepare the frying batter. It is important to prepare this batter at this time so that it is very cold when used. In a bowl put the egg and mix a little without beating it completely. Add the very cold water, the flour and the yeast, mix quickly and add the ice cubes. It is not necessary that this dough is thin and homogeneous.

Introduce the vegetables into the tempura batter little by little as it is frying. Do not release the vegetables impregnated in the batter into the oil so that the batter does not come off, but rather place each piece in the hot oil. When the batter has a light golden color, remove from the oil and drain on paper towels and immediately place on the serving dish. Serve at the table with a bowl of sauce.

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