Tempura Vegetables with Chili Tamarinds

Difficulty: ★☆☆


  • 1 Red pepper.
  • 1 Green pepper.
  • 1 Avocado.
  • 1 Leek.
  • 1 Onion.
  • 1 Zucchini.
  • 4 Chili tamarind.
  • 1 Cup tempura flour.
  • Olive oil.
  • Salt.


Cut all the vegetables into julienne strips and season with salt. Chop chili tamarinds and mix with the vegetables. Prepare the tempura dough by mixing the flour with ice water until you get an homogeneous mixture of medium thickness. Incorporate vegetables in small portions and wrap them in the tempura mixture with the help of two forks. Fry vegetables in abundant hot oil, 340°F – 360 °F, using an Enamel steel Magefesa frypan. Remove from heat and transfer vegetables to kitchen paper towels to absorb excess oil. Serve with soy sauce. Use any kind of vegetables as long as they do not contain too much water and have a short cooking time. (carrots, green beans).