By Matthew Healy
Light crisp fried vegetables, for an amazing dipping sauce try out our Wasabi and Sesame Mayonnaise
10 - 15minutes
30 - 30minutes
- 1. Prep all your vegetables and set aside
- 2. Pour the oil into a wok style pan and bring up to frying temperature, 180/190C approx
- 3. In a small bowl, sift flour to remove any clumps and to make it light and soft, In a separate medium bowl, gently beat 1 egg and add your ice water then add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour.
- 4. Dust your vegetables in the remaining flour then dredge through the tempura batter and drop into your hot oil, cook for a minute or so, remove and pop onto some kitchen paper to drain off any excess oil
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