Deep-frying food has become popular by various races and countries. Thus, many different batter has been used in their own respective recipes. I prefer the batter to be light, crispy and also taste good. By making tempura with vegetables is also one of the way to coax those non veggie lovers to eat vegetables too. Plenty of vegetables can be used in making tempura, such as long bean, brinjal/eggplant, onion, sweet potato, cauliflower, broccoli and much more. Besides, seafood like fish, prawns, or crab has been the prefect choice of making tempura.
It had been long time I want to make tempura at home as we haven't eat for long time. Furthermore, I can choose my preferred ingredients for the tempura. Thus, I made this simple tempura by deep-frying them with pre-packed tempura mix (it would be a great idea to mix our own tempura batter in the future). As I read through the net, there are so many recipes for tempura batter. The most basic tempura batter is the combination of eggs, flour, and baking powder in cold water. Some adding spices, paste, herbs or wine for the batter.
I did it without the eggs, just mixed the tempura flour with cold water for batter (followed the pack instruction), dipped and deep-fried. It tastes good though even it didn't looks like those serve in the Japanese restaurant. It is crispy and appetizing, but we only can consume moderately and occasionally....
Since, I need to clear some of the stocks in my fridge. I used up whatever that is suitable for making tempura. Long beans, sweet potato, prawns and fish (remove bones). It was one of those days that cook whatever you crave for and make use of whatever you have! Hulala..... Let's eat!