Vegetable Tempura with Lime Dipping Sauce
Chef: Wonky Kitchen
- 100 g mixed vegetables cut into bite sized pieces
- 85 g plain flour
- 1 tbs cornflour
- 1/2 tsp table salt
- 200 ml ice cold water
- Wonky Hot Pepper & Lime Relish
- rice wine vinegar
- groundnut oil
Mix together the dipping sauce ingredients and set aside in a dipping bowl .
Preheat your oven to 150℃
Line a baking tray with kitchen towel.
Add your oil to a suacepan or your fryer.
Mix together the batter ingredients being careful not to overmix.
When the oil reaches 190℃ dip some of the prepared veg briefly into the batter and shake off any excess. Lower straight into the hot oil. Don’t crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them.
Make sure you let the oil heat back up to temperature between each batch.
Keep the tempura warm in a preheated oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.