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Ingredients
Method
- 100g mix of aubergine, courgette, broccoli, red
- pepper and other firm vegetables, cut into bite-size pieces
- Oil for deep frying
- For the Tempura Batter
- 85g flour
- 1 tbsp cornflour ½ tsp sea salt
- 200ml iced sparkling water
- Make the batter by whisking together the ingredients in a bowl - it doesn’t have to be perfectly smooth!
- Heat the oil in a wok to sizzling temperature. Dip the vegetables in the batter then straight into the hot oil, then fry for 2 mins until golden and puffed. Remove with a slotted spoon and drain on kitchen paper, season with salt and serve with your favourite dipping sauces.
10 mins
4 serving
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