BAHAMIAN TEMPURA VEGETABLES
A taste of the Orient Bahamian style and perfect as appetizers or party starters.
Dipping Sauce: 2 oz Mirin 4 oz Soy Sauce 2 oz Rice Wine Vinegar 1 tbsp Lemon juice 1 tsp Wasabi powder Preparation: Combine all ingredients. Set aside. Tempura Batter Ingredients: 2 eggs 1 pt. Sparkling water, cold 10 oz Flour 8 oz Broccoli florets 1 lb Mushroom, small, whole 1 lb Okra, small whole 2 Cassava Preparation: Beat eggs and add water. Add flour to egg-water mixture. Mix until flour is blended. There should still be small lumps in the batter. Over mixing develops gluten, which is not undesirable. Peel the sweet potato and cut into ¼ inch thick slices. If potatoes are large, cut each slice in half. Peel cassava and cut into 1-inch length and ¼ inch wedges. Peel plantain and cut 1 inch long and ¼ inch thick slices. Wash okras and pat dry. Drop broccoli in boiling water for one minute, drain and pat dry on paper towels. Drop the vegetables in batter a few at a time. then deep fry allowing them to swim around. Remove them from the batter one at a time Cook until done. Remove and drain. Arrange the tempura vegetables on a serving platter. Serve the dipping sauce on the side