Kumara Tempura with Dipping Sauce
Dipping Sauce2 tablespoons each: Japanese soy sauce, lime juice
1 tablespoon sesame oil
2 teaspoons each: honey, toasted sesame seeds, grated fresh ginger
Tempura 3/4 cup flour
1/4 cup cornflour
Pinch baking soda
1 egg, lightly beaten
1 cup chilled soda water
Oil for deep-frying
Extra flour to coat
4 medium FreshZone orange kumara, scrubbed and sliced into 5mm slices
To prepare the dipping sauce, combine all the ingredients and set aside.
Sift the flour, cornflour and baking soda into a medium bowl and make a well in the centre.
Add the egg and soda water and use chopsticks to whisk gently until just combined. The mixture should be quite lumpy – do not overmix. Place the bowl in a larger bowl filled with iced water. Keeping the batter cold gives the tempura its lacy consistency.
Half fill a deep-fryer or wok with oil and place it over a high heat until the oil is hot (180ºC). It will be hot enough to start frying the tempura when a cube of bread turns golden in 10 seconds.
Place a wire rack over a tray lined with a paper towel.
Place the extra flour on a plate and dip the kumara slices into the flour to coat them lightly. One at a time, dip a quarter of the kumara slices into the batter, shaking off any excess.
Deep-fry the slices for 3-4 minutes, or until the batter is golden brown and the kumara is tender. Place the tempura on the wire rack to drain.
Repeat with the remaining kumara and batter. Serve the tempura immediately with the dipping sauce.
Serves 4-6 as a starter.
1 tablespoon sesame oil
2 teaspoons each: honey, toasted sesame seeds, grated fresh ginger
Tempura 3/4 cup flour
1/4 cup cornflour
Pinch baking soda
1 egg, lightly beaten
1 cup chilled soda water
Oil for deep-frying
Extra flour to coat
4 medium FreshZone orange kumara, scrubbed and sliced into 5mm slices
To prepare the dipping sauce, combine all the ingredients and set aside.
Sift the flour, cornflour and baking soda into a medium bowl and make a well in the centre.
Add the egg and soda water and use chopsticks to whisk gently until just combined. The mixture should be quite lumpy – do not overmix. Place the bowl in a larger bowl filled with iced water. Keeping the batter cold gives the tempura its lacy consistency.
Half fill a deep-fryer or wok with oil and place it over a high heat until the oil is hot (180ºC). It will be hot enough to start frying the tempura when a cube of bread turns golden in 10 seconds.
Place a wire rack over a tray lined with a paper towel.
Place the extra flour on a plate and dip the kumara slices into the flour to coat them lightly. One at a time, dip a quarter of the kumara slices into the batter, shaking off any excess.
Deep-fry the slices for 3-4 minutes, or until the batter is golden brown and the kumara is tender. Place the tempura on the wire rack to drain.
Repeat with the remaining kumara and batter. Serve the tempura immediately with the dipping sauce.
Serves 4-6 as a starter.
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