Tempura Vegetables with Strawberry Bittersweet Sauce

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For the tempura batter:
  • 5 oz corn flour (cornstarch)
  • 1 cup ice-cold water
  • 1 tsp baking powder
  • 3 tsp olive oil
  • Salt
  • ½ broccoli
  • 2 carrots, cut into sticks
  • 1 zucchini, cut into sticks, with peel (eliminate the remaining pulp)
  • 6 mushrooms, cut into halves
  • 1 red onion, sliced in rings
  • 1 liter (34 fl oz) sunflower oil for deep frying

For the strawberry bittersweet sauce:

  • 1 lb strawberries
  • 4 tbsp brown sugar
  • 4 tbsp white wine
  • 4 tbsp balsamic vinegar


Tempura vegetables:
In a pot, mix the corn flour, baking powder, and a pinch of salt, then add water little by little. The water must be very cold (this is key to make a good tempura batter). Once everything is well mixed, add the three teaspoons of olive oil and mix again. Ideally, obtain a lump-free batter with very few bubbles.

Heat the oil in a deep pan and once it is hot, roll the vegetables through the tempura batter, and fry. Once fully brown, remove and put on a paper towel.

For the sauce:
Wash all the strawberries, remove the stems, and chop. Put the strawberries, sugar, white wine, and vinegar in a saucepan. Stir constantly with a wooden spoon, over low heat, for 20 minutes. It must acquire a texture similar to jam, but not as consistent. If after that time, the ingredients are still not well integrated and there is no texture, allow to simmer for a few more minutes. Once ready, remove from the heat, allow to cool, then blend in a processor and strain.


Serve the tempura vegetables with the bittersweet sauce as a dip.