Vegetable tempura & mayo
Ingredients
- ½ red pepper, cut into strips
- ½ aubergine in 1cm round slices
- ½ sweet potato, 1cm round slices
- 8 baby sweetcorn
- 8 stems asparagus
- 1 litre rapeseed oil
- 220ml icy water
- Tempura batter mix
- 85g flour mixed with 1 tbsp cornflour and 1½ tsp salt
- For the yuzu mayonnaise
- 2 egg yolk
- 200ml rapeseed oil
- ½ tsp sugar
- ½ tsp sea salt
- 2 tbsp yuzu or lemon juice
- 1 clove garlic, grated
Method
- Slice and trim the veg and chill.
- Mayo: Whisk egg yolks and a few drops of rapeseed oil until combined well.
- Keep adding the oil 1 tbsp at a time and whisk, making sure it is combined well and the mix has thickened before adding more.
- Then mix in the garlic and sugar, salt and yuzu or lemon juice.
- Batter: Pour 220ml ice cold water into a bowl and add 150g tempura batter mix.
- Stir quickly until flour is moistened (don’t over mix).
- The batter is perfect when small flour lumps appear at the surface of mix.
- In a saucepan, heat at least 5cm of oil to about 180C or until a little batter dropped into it sizzles and floats to the surface.
- Dip veg in the batter, drain to remove excess, place gently into hot oil and fry in batches until golden brown.
- Drain and serve with the mayonnaise.
