A simple starter from Jo Pratt in Monmouth.
Ingredients
- A selection of vegetables, such as peppers, squash, shiitake mushrooms, courgette, carrot
- 75 g2¾ oz plain flour
- 3 tbsp cornflour
- Good pinch of salt
- 150 ml5¼ fl oz chilled soda water
- Vegetable oil for deep frying
For the sauce:
- 1 /4 red chilli, finely chopped
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- 1 /2tsp grated ginger
- 1 tsp chopped coriander leaves
Method: How to make Vegetable tempura with sweet and sour dipping sauce
1
Peel and cut the vegetables into thin pieces.
2
To make the dipping sauce, simply mix everything together and place in a bowl to serve.
3
Heat the oil in a wok or deep fat fryer to about 180C.
4
Place the flour, cornflour and salt in a bowl and briefly whisk in enough soda water to give you a loose coating consistency. Dip in a few vegetables and drop straight into the hot oil, cooking in batches. Fry for a couple of minutes until crisp and very lightly golden. Drain on kitchen paper while cooking the rest then serve straight away with the dipping sauce.
