May 27, 2022
Tempura with True Nuoc Cham
Veggie Tempura with True Nuoc Cham
Rated 3.5 stars by 2 users
Category
Appetizers
Prep Time
20 minutes
Cook Time
10 minutes
Calories
610
Introducing our Veggie Tempura with True Nuoc Cham โ a delicious blend of crispy veggies and zesty dipping sauce! ๐๐ถ๏ธ
Golden, crunchy, and oh-so-tasty, our tempura veggies are a treat for your palate. Dip them into our True Nuoc Cham sauce, and you're in for a flavor explosion โ sweet, sour, salty, and a hint of spice, all in one.
Whether you're a veggie lover or just craving something delightful, our Veggie Tempura with True Nuoc Cham is a must-try experience that'll leave your taste buds wanting more! ๐๐บ
Author:Chef Mary Lou
Ingredients
Mushrooms
Acorn Squash
Lotus root
Chinese Eggplant
Shiso Leaf
1 Egg ( very cold)
1 Cup All-Purpose flour or Cake flour
1/4 cup cornstarch
1 -1/4 cup soda water (cold)
1/2 tablespoon salt
oil of your choice (for frying)
6 Thai chilies red/ green
1/3 cup fish sauce
1/4 cup soy sauce
3 tablespoons water (add more if too salty)
2 tablespoons sugar
-
1 1/2 tbsp. True Lime
Assorted veggies cut into similar sizes. I used:
For Tempura Batter
For True Nuoc Cham
Directions
Bring oil to 325-350ยฐ
Cut all of your veggies into equal sizes. If using squash, put it in the microwave for 2 min after slicing.
To make batter, add 1 egg, and whisk. Then add in flour, salt and soda water. Batter should still be a little lumpy. The batter has to be super cold, so throw in an ice cube or 2.
Put your veggies in flour to remove any excess moisture, then dunk into your tempura and place in your hot oil.
Fry each side of the veggies for approx. 1.5 min on each side.
After frying, transfer your items from the pan to a rack or onto a paper towel lined plate to let the excess oil drain
Sprinkle with true citrus lemon
For Sauce
Slice chilies into 1/8 in pieces (please limit chilies to your preference) Add in all other ingredients and mix.
Itโs that easy! You now have a perfect citrusy. spicy, salty, sweet sauce for your crunchy veggies.
Recipe Note
Recipe by Chef Mary Lou Davis (Hell's Kitchen, Season 19) - @Geeksandgrubs www.geeksandgrubs.com