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In this tasty version of tempura, vegetables are first dipped in a seaweed batter then deep fried. Navarro Oysters resemble fried oysters in flavour — only better. Even if you don’t like oysters, you’ll enjoy these!
Ingredients
1 tsp (4g) baking soda
1 cup (120g) whole wheat flour
1 cup (240mL) milk (or water)
2 eggs (optional)
2 Tbsp (30mL) soya sauce (to taste)
Hot sauce or hot sesame oil (to taste)
1 cup or 1-ounce (30g) dried nori
1 onion, sliced
3 cups (115g) sliced carrots, sweet potatoes, small broccoli pieces, other vegetables as desired
1 1/2 cups (360mL) safflower or other cooking oil
Dipping sauce:
2 large cloves garlic, crushed
1 Tbsp (7g) grated gingerroot
1/2 cup (120mL) tamari
2 Tbsp (30mL) honey
1/2 cup (120mL) water
1 tsp (5mL) roasted sesame oil
Directions
Combine flour and baking soda. Stir in milk, eggs, soya sauce and hot sauce. Tear nori into small pieces and stir the pieces into the batter. The batter should be the consistency of pancake batter. As nori absorbs moisture and flavour, the mixture becomes gooey. Stir in onions and vegetables.
Heat cooking oil in a saucepan. To fry vegetables, pick pieces out of batter with chopsticks. Fry two or three pieces at a time in hot oil until golden brown and crisp on both sides. Remove vegetables with chopsticks and drain on paper towels. Repeat with remaining vegetables. Serve immediately with Tempura Dipping Sauce.
To make dipping sauce:
Sauté garlic and ginger in vegetable oil for 30 seconds. Stir in tamari, honey, water and sesame oil. Remove from heat and set aside until ready to serve tempura.
