A British take on Japanese tempura vegetables, great as a bar snack or British tapas with a spicy dip.Preperation
: 10 minsCooking time:
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100g each of a mix of firm vegetables, cut into bite-size pieces, such as broccoli florets, cauliflower florets, carrot batons, green beans, courgettes, baby corn, mushrooms, red peppers and sugar snap peas
200ml beer batter
Vegetable oil, for deep frying
Flour for dusting
Sweet Chilli Dipping sauce (bought in)
Worcester and ginger dipping the sauce:
3 tbsp Worcestershire sauce
1 tbsp grated fresh ginger
1 tbsp dry sherry
1 tbsp brown sugarMethod :
1/ Heat the oven to 130˚C. Cover a baking tray with kitchen paper. Heat the deep fat fryer to 190˚c
2/ Mix together the dipping sauce ingredients in a small bowl.
3/ Dust the vegetables in the flour and then dip into the batter, shaking off any excess. Fry in batches for about 2 minutes until light, golden and crisp, taking care not to crowd the fryer basket, then drain on the kitchen paper and serve with the dipping sauce.