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Monday, 19 September 2016

Vegetable Tempura with Sunflower Seed Dipping Sauce...

Vegetable Tempura with Sunflower Seed Dipping Sauce

(Dairy Free, Vegan)

Lightly tempura battered veg with a dipping sauce of sunflower seed butter, soy sauce, mirin and ginger.

Serves: 4 to share

Prep Time: 5 minutes Cooking Time: 10 minutes

What you need: For the Dipping sauce:
  • ½ red chilli, de-seeded, finely diced
  • 1 tbsp Meridian tamari
  • 1 tbsp Meridian sunflower seed butter
  • 1 cm piece fresh root ginger, peeled and finely grated
  • 1 tsp mirin

For the tempura veg:
  • 1 small courgette
  • 1 small aubergine or 2 baby aubergines
  • 1 red pepper
  • 65g tempura batter mix
  • 90ml sparkling water, chilled
  • Vegetable oil for deep frying

What you do: 
  1. Mix together all of the dipping sauce ingredients until well combined.
  2. Slice the courgette into ½ cm disks and the red pepper and aubergine into strips.
  3. Heat a deep fat fryer or a large pan half filled with vegetable oil to 170C.
  4. Combine the batter mix and chilled water, stir briefly, its fine to still have some lumps.
  5. Dip the vegetable pieces into the batter then carefully lower into the oil. Cook in several batches until golden then drain on kitchen paper. Keep warm in the oven while you cook the rest. Serve immediately with the dipping sauce.

*Recipe and recipe photo by Meridian Foods*

*No Payment was received*


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