INGREDIENTS

• 1 cup tapioca flour 

• 1/2 cup plain flour

• Pinch salt

• 1 free-range egg

• 1 cup ice-cold soda water

• Rice bran or grapeseed oil for deep frying

• 600g selection of fresh vegetables, thinly cut

• Oil for frying

  PONZU SAUCE
  

• 2 tbsp lime juice

• 1/4 cup lemon juice

• 1/4 cup light soy sauce

• 1/4 cup soy sauce

• 2 tbsp mirin or sake 

• 2 tbsp dried bonito flakes
  

METHOD

Mix tapioca flour, plain flour and salt together in a bowl.  Make a well in the centre. Add egg. Whisk in soda water.

Heat oil to 165*C-175*C.. Dip vegetables into cold batter and fry for 1-2 minutes until crispy and lightly golden. Remove from oil and transfer to absorbent paper or a wire rack. Continue to fry vegetables in batches.

To make the ponzu sauce, mix all ingredients together. Allow to steep for 10-15 minutes.

Serve tempura vegetables immediately with ponzu dipping sauce. Enjoy!