Korean Curry Flavored Tempura
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Curry powder goes into the frying mix, so the batter is yellow before anything touches the oil, and it coats sweet potato, carrot and onion.
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With the spice already in the coating, no dipping sauce is needed. Carrot is the hardest of the three and gets sliced a little thinner.
Ingredients
Instructions
- 1
Cut 1 sweet potato into 0.7cm half-moons, 1 carrot into 0.5cm coins, and 1 onion into 0.7cm rings.
Keep the thickness even so the vegetables cook through at a similar pace.
- 2
Mix 150g frying powder with 2 teaspoons curry powder before adding liquid, so the color and spice spread evenly.
Pour in 150ml ice-cold water in portions and stop while a few flour streaks remain.
- 3
Keep the batter cold and avoid long mixing, because warmth and overworking make the coating sticky.
Small bubbles and tiny lumps are useful here, helping the crust stay thin, light, and crisp after frying.
- 4
Pat the sliced vegetables dry with paper towels before battering, especially the onion rings.
Dip each piece, lift it out, and let excess batter drip back so the coating stays thin and absorbs less oil.
- 5
Heat 800ml cooking oil to 170C and keep it around medium heat.
Add vegetables without crowding, fry for 2 to 3 minutes, and remove them when the coating turns light golden and feels crisp.
- 6
Drain the fried pieces and let them stand for about 1 minute so surface steam can escape.
Serve immediately while the curry coating is still light in color, before it darkens and loses crispness.
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