Vegetable tempura

SERVES: 6  TIME: 40 mins

A classic Japanese dish, and super easy once you know how. The veg should keep a bit of bite and the batter should be crispy and light. Proper people pleaser dish this – make sure you get it to the table as soon as it’s cooked so it doesn’t get cold.

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  1. Cut your veg into 1cm slices, you can use any veg really but for this we used sweet potatoes, aubergine and butternut squash.
  2. Mix the cornflour, rice flour and baking soda in a bowl.
  3. Whack your oil in a pot on a medium heat and allow to come to temperature while you mix the batter.
  4. Get a large bowl and a smaller bowl that fits inside, place the ice cubes in the bigger bowl and nestle the smaller bowl on top.
  5. Put the aquafaba in the little bowl and whisk until frothy, then add the cold sparkling water followed by your flour mix. It should turn into a runny batter.
  6. Test your oil by flicking a little bit of batter into it and seeing that it starts sizzling/cooking immediately.
  7. Take each piece of sliced veg and coat it in rice flour on a plate then straight into the cold batter.
  8. Drop these into the oil making sure not to overcrowd the pan. Let the veg cook in there for at least 2 – 3 mins, until the batter is cooked and they are lightly browned.img_8305.jpg
  9. Fish them out with a slotted spoon and place on a plate with kitchen roll to soak up some of the excess oil.
  10. Repeat this ’til all your veg is battered.

We served ours with miso soup but you could also serve with a decent dipping sauce.

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