Japanese Tempura With Soy Dipping Sauce

Serves 2

INGREDIENTS:

6 large king prawns, peeled

4 sprouting broccoli spears

½ small aubergine, cut into ½cm slices

6 asparagus spears, woody ends trimmed

1 small sweet potato, peeled and cut into 3-4mm slices

Vegetable oil for deep frying

For the Tempura Batter

100g plain flour

100g cornflour pinch fine salt

160ml ice cold sparkling water

1 ice cube

For the Dipping Sauce

2 tablespoons light soy sauce

2 tablespoons mirin

2 tablespoons rice-wine vinegar

1cm ginger, peeled and grated

METHOD:

1. Heat the oven to 140c/275f/Gas Mark 1

2. Make the dipping sauce but combining all the ingredients and mixing well. Set aside.

3. Make the tempura batter by placing the flour, cornflour and salt in a large bowl. Gradually whisk in the sparkling water and add the ice cube.

4. Heat the oil for frying in a large saucepan or deep fat fryer to 190c.

5. Dip the sweet potato slices briefly intothe tempura batter, shake off any excess batter and lower carefully into the hot oil. Be careful not to over fill the pan. Fry for 2-3 minutes until light golden. Remove with a slotted spoon and drain briefly on kitchen paper before transferring to a lined baking sheet. Place in the oven to keep warm.

6. Repeat with the remaining vegetables, cooking one type at a time and transferring to the oven to warm.

7. Finish with frying the prawns (don’t keep these in the oven or they will overcook) and serve the vegetables immediately with the dipping sauce on the side.