VEGETABLE TEMPURA WITH PONZU SAUCE
SERVES 4 | 15 MINS PREP TIME | 15 MINS COOK TIME
1 cup tapioca flour
1/2 cup plain flour
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
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
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!