(Dairy Free, Vegan)
Vegetable Tempura with Sunflower Seed Dipping Sauce
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: Mix together all of the dipping sauce ingredients until well combined.
Slice the courgette into ½ cm disks and the red pepper and aubergine into strips.
Heat a deep fat fryer or a large pan half filled with vegetable oil to 170C.
Combine the batter mix and chilled water, stir briefly, its fine to still have some lumps.
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
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