Vegetable Tempura Shan-Style

Vegetable Tempura Shan-Style

Shan-Style Vegetable Tempura

Vegetable tempura’s are a great appetizer and a fun party snack. Most tempuras are highly breaded, using an unhealthy flour. The Shan-style vegetable tempura that we learned how to make in Myanmar, uses rice flour and very little of it. You could substitute rice flour for an alternative flour of your choice.

These tempuras can be ready in 15 minutes!

Recipe from Mr. Min’s Cooking Class: Recipe Book, given to us when we took his cooking class in Inle Lake, Myanmar.

Watch the video here of the cooking class, to see some of the steps listed below.

What You Need: Makes about 12 large tempuras
(Have a wok? Results will be better)
1. Rice flour – Roughly 1 cup, maybe more
2. Spring Onion – 15 sprigs
3. Ripe tomato – 1 medium
4. Garlic– 5 cloves or use garlic paste
5. Ginger (paste or raw if you prefer) – 1 -2 tablespoons (depending on preference)
6. Turmeric Powder: Optional, 1/2 teaspoon
7. Salt – to taste
8. Water – 1 cup
9. Plastic Gloves if you don’t want to mix with your bare hands
10. Cooking oil of your choice : Coconut, Peanut, Olive, etc.

Optional – Want to add other vegetables? You can do that easily – suggestions: chopped broccoli or cauliflower, onions, carrots, corn, etc.

Additional option: Add other spices besides salt and turmeric

Directions:
1. Chop garlic finely and mix with ginger paste.
2. Chop spring onions finely and dice tomato

Dan and Mr. Kyaw chopping spring onions
Dan and Mr. Kyaw chopping spring onions

3. Combine ingredients into a bowl together, and season with salt and turmeric if desired.

Tempura Ingredients
Tempura Ingredients

4. Slowly add rice flour to the bowl, mixing with your hands. Add the water as you go. Continue to add flour, until you have a sticky consistency. The flour should start to hold together all the vegetables. When you’ve reached a sticky consistency, you can stop adding flour.

Slowly add in rice flour
Slowly add in rice flour
Dan mixing tempura
Dan mixing tempura

5. Heat oil on medium heat in wok or pan that will allow at least halfway submersion of the tempuras

6. Make small semi-flat, semi-round balls of the tempura batter and drop them into the oil until cripsy. You will need to flip them over to crisp the other side as well. Note: some pieces may break apart

Scoop balls of tempura into wok
Scoop balls of tempura into wok
Fry until one side is crispy
Fry until one side is crispy
Flip over carefully
Flip over carefully

7. Take out and drain oil. Serve!
8. Additonal Option: Make a dipping sauce, such as tamarind or mint chutney!

Vegetable Tempura
Vegetable Tempura
Summary
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Shan-Style Vegetable Tempura
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