Ingredients
For the tempura
- 200 gr all-purpose flour, Rivercote
- 100 gr corn flour, Rivercote
- 450 gr cold water
- 1 kg of vegetables (Portobello mushrooms, courgettes, red peppers) chopped into thin slices
- Vegetable oil for frying, Vita D’or
Sweet-and-sour sauce
- 1/2 kg tomatoes, finely chopped, Nostia
- 1 green pepper, finely chopped
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 125 gr plums, finely chopped, Alesto
- 1 tbsp coarse Himalayan salt, Deluxe
- 50 ml vinegar, Pason
- ½ tsp cinnamon, Kania
For the sweet and sour
- 200 gr brown sugar, Belbake
- 50 ml vinegar, Pason
Preparation:
- Put the flour and the corn flour into a bowl.
- Stir and add the cold water, until you get a runny sauce.
- Chop the vegetables into thin slices.
- Heat the oil in a wok or deep frying pan.
- When the olive oil reaches 190°C, dip the vegetables into the tempura, lightly shake off any excess and then fry them in the pan for 2 minutes, until they are golden on both sides. When they are ready, put them on absorbent kitchen paper and serve immediately with the sweet-and-sour sauce.
Preparing the sauce:
- Put all the ingredients into a medium pan, aside from the ingredients for the sweet-and-sour flavouring.
- Cook all the ingredients at a medium heat for 15 minutes or until the liquid has reduced and the sauce has thickened.
- Add the sweet-and-sour flavouring ingredients and continue to heat for 5 minutes or until the sauce has thickened.