Prime Minister Trudeau's Vegetable Platter |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tempura-inspired recipe off an oil-stained clipping out of the Toronto Star. Ingredients:
assorted raw vegetables |
vegetable oil |
1 2/3 cups all-purpose flour |
1/8 teaspoon baking powder |
1 egg yolk |
2 cups ice cold water |
soya sauce |
fresh gingerroot |
Directions:
1. Cut carrots, red and green peppers, and string beans into bite-sized pieces. Cut onions into rings and leave mushrooms whole. Arrange on a platter and leave until mealtime.
2. Heat 2-3 inches of oil in a metal fondue pot, wok or saucepan to 325°.
3. In a bowl, combine flour and baking powder. Blend egg yolk and water, then add to flour mixture, stirring until smooth.
4. Just before serving, dip vegetables into batter and drop them in hot oil, one at a time, until there are 10 pieces cooking. Cook just until coating is crisp and golden brown, then drain on paper towels.
5. Follow the same procedure for a further 10 pieces. Continue frying 10 pieces at a time until all vegetables are cooked.
6. Vegetables may be served with a dipping sauce made by combining soya sauce and grated fresh ginger.
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