This vegetable tempura recipe makes getting your 5-a-day more fun. The lightly tempura battered vegetables are served with a dipping sauce made with sunflower seed butter, soy sauce, mirin and ginger for a total taste of the Orient. Plus, it’s vegan-friendly too.
Ingredients (serves 4)
For the dipping sauce:
½ red chilli, de-seeded, finely diced
1tbsp Meridian tamari
1tbsp Meridian sunflower seed butter
1cm piece fresh root ginger, peeled and finely grated
1tsp mirin
For the tempura veg:
1 small courgette
1 small aubergine or 2 baby aubergines
1 red pepper
65g tempura batter mix
90ml sparkling water, chilled
Vegetable oil for deep frying
Method
Mix together all of the dipping sauce ingredients until well combined. Slice the courgette into ½cm disks and the red pepper and aubergine into strips. Heat a deep fat fryer or a large pan half filled with vegetable oil to 170°C. Combine the batter mix and chilled water, stir briefly, its fine to still have some lumps. Dip the vegetable pieces into the batter, then carefully lower into the oil. Cook in several batches until golden then drain on kitchen paper. Keep warm in the oven while you cook the rest. Serve immediately with the dipping sauce
Recipe courtesy of meridianfoods.co.uk
