Veggie Tempura with Asian dipping sauce
Veggie Tempura with Spicy Asian Dipping Sauce
1 small orange fleshed sweet potato, thinly sliced
150g snow peas or mange tout or green beans
150g broccoli (tenderstem if possible)
2 beetroot, thinly sliced
1 cup cake flour
1 cup corn flour, extra for dusting
4T white sesame seeds
Salt and freshly ground black Pepper to taste
2 1/2 cups soda water
B-Well Fry Well Oil -for deep-frying
For the dipping sauce: combine
3T B-well Canola, chilli flavoured oil
3T Soy sauce
3cm piece of ginger, finely grated
1T sweet chilli sauce
Add all the veggies, except the beetroot to a large mixing bowl and add the extra cornflour before tossing to coat well. Do the the same to the beetroot in a separate bowl so they dont bleed onto the other veggies, staining them purple.
Prepare the tempura batter by combining the flour, corn flour and sesame seeds to with some seasoning. Add the soda water while stirring to form a thin pancake like batter.
Heat the oil for deep-frying. Dip the coated veggies in the batter, coating well before adding to the oil and frying until the batter becomes crisp. Remove the veggies from the oil and place on absorbent paper and season lights with extra salt and freshly ground black pepper.
Serve the veggies with the dipping sauce.