Scrapple Tempura with Grilled Vegetables and Ponzu Sauce
Ingredients
- Ponzu Sauce
- ½ cup soy sauce
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- Tempura Batter
- 1 cup all-purpose flour
- 1 egg
- ¾ to 1 cup ice-cold water
- Vegetables
- Zucchini
- Red onion
- Mushrooms
- Cherry tomatoes
- Garlic
- Sweet peppers
- Asparagus
- Fresh rosemary, for garnish
Preparation Instructions
Ponzu Sauce
- Whisk together the soy sauce, fresh lemon juice, fresh lime juice, mirin, and rice vinegar until well combined. Set aside.
Tempura Batter
- Sift 1 cup of all-purpose flour to remove any lumps and set aside.
- In a medium bowl, gently beat 1 large egg until the yolk and egg white are just barely incorporated.
- Combine 1 cup of water and ice cubes in a measuring cup.
- Add the ice-cold water (without the ice cubes) to the beaten egg.
- Add the sifted flour to the egg-water mixture.
- Gently stir using chopsticks until just combined. Do not overmix—the batter should remain slightly lumpy.
This batter can be used to coat the scrapple and vegetables before frying. Serve with the prepared ponzu sauce and garnish with fresh rosemary.