Tempura Terkettes with Dipping Sauce
A good tempura batter mix can be purchased from the ethnic aisle of your supermarket. This batter is so light, it will allow the colors of your vegetables to show through and will not absorb much oil. Test your oil to see if it is hot enough by dropping a bit of batter in the oil. If the oil is hot enough, the batter will quickly rise to the surface of the oil.It is best to make your dipping sauce first, or even the day before, so that the tempura may be served without delay once it is hot. This dish is especially nice served on a bed of basmati rice.
- 3 Tbsp soy sauce
- 2 Tbsp orange juice
- 2 Tbsp rice vinegar
- 1 tsp granulated onion
- 1 tsp sugar
- 1 Tbsp honey
- 1 tsp tahini
- 1 tsp sesame seeds
- dash hot chili sauce
- 1 1/2 c Tempura batter mix
- 1 1/3 c ice water
- peanut or canola oil for frying
- 1 quart mixed fresh vegetables*, cut in bite-sized pieces
- 2 c Terkettes, Tender Bits, or seitan, drained and dried
- In a small mixing bowl combine all ingredients.
- Set aside and allow flavors to blend while cooking the tempura.
- In a medium mixing bowl, stir together Tempura batter mix and ice water. Batter should be lumpy, not over-mixed.
- In a deep, heavy saucepan or wok, heat 2 inches of oil over medium high heat.
- Dip completely dry vegetables and Terkettes into batter, a few pieces at a time, swirling to coat.
- Fry a few pieces at a time in hot oil for 2-3 minutes or till golden, turning once.
- Using a slotted spoon, remove vegetables and Terkettes from oil, placing them on a wire rack or paper towels to drain.
Use asparagus, green beans, Chinese long beans, bell pepper, Brussel sprouts, carrots, sweet or white potatoes, parsnips, broccoli florets, mushrooms, zucchini or eggplant.