Baby Vegetable Tempura Recipe

This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.

4 portions

Preparation Time: 5 minutes
Cooking Time: 5 minutes

Vegetables:

• 4 baby courgettes, trimmed and cut in half
• 8 baby corn
• 8 baby asparagus, trimmed
• 8 baby carrots, halved if they are on the large side
• 8 mange touts
• 4 small button mushrooms halved
• 6 tbps rice flour or cornflour
• oil for deep frying

Batter:

• 1 egg yolk, beaten
• 200g plain flour
• 200ml iced water

To Serve:

• 200g daikon (horseradish), peeled and grated
• 4 tbsp Japanese pickled ginger
• 100ml light Japanese Soy Sauce
• 4 tsp wasabi

Method:
1. Vegetables: Preheat oil in a deep fryer, wok or large saucepan to 180-190ÌC. Place the flour in a bowl and coat the vegetables in it.

2. Batter: Place the water and egg yolk in a bowl and beat them together. Add the flour to water and stir it in with a fork or chop sticks briefly, the batter should be lumpy. Use the batter immediately.

3. To Cook: place the vegetables in the batter and cook them in batches in the hot oil for 1-2 minutes each. Remove them from the oil and drain on kitchen paper. Keep them warm while you prepare the remaining vegetables.

4. To Serve: Distribute the vegetables evenly among 4 plates. Place a tablespoon of the daikon and pickles on the side of each plate. Distribute the sauce among 4 small sauce bowls or ramekins with a small teaspoon of wasabi in the centre. Serve.

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