Marinated vegetables tempura with a hot and sweet dipping s

4 servings

Ingredients

Quantity Ingredient
8 smalls Asparagus tips
8 smalls Broccoli florets
8 Baby carrots
1 small Celeriac
4 smalls Beetroots; cooked
4 Baby corn
4 Spring onions
1 Red pepper
Oil for deep frying
100 grams Strong plain flour
1 tablespoon Rice vinegar
1 Egg; size 2
Salt and pepper
175 millilitres Cold water
1 tablespoon Basil; chopped
1 tablespoon Tarragon; chopped
1 Red chilli; crushed
1 Lemon; zest and juice
1 Clove garlic; crushed
2 tablespoons Light soy sauce
1 tablespoon Roasted sesame oil
1 small Piec ginger; peeled
2 Limes; zest only
2 Cloves garlic
2 Red chillies
1 Lemon grass; crushed
200 millilitres Vinegar
4 tablespoons Sugar

Directions

BATTER

MARINADE

DIPPING SAUCE

Mix all the batter ingredients together, pass through a fine sieve and allow to rest in the fridge.

Scrub the baby carrots, cut the celeriac into 2 inch long and ½ inch wide batons, seed the pepper and cut into long triangles. Wash all the other vegetables and place in a bowl along with all the ingredients of the marinade. Allow to marinate for at least one hour.

For the dipping sauce, boil all the sauce ingredients together for 10 minutes, cool, and blitz in a blender until very fine.

Heat the oil to 160C. Dip the vegetables into the batter, then deep fry, a few pieces at a time, for 2-3 minutes until golden brown all over. Drain on kitchen paper and serve with the dipping sauce.

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Carlton Food Network

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