Ingredients
For the vegetables 250g combination of your favourite veg. We used:Sprouting broccoli, Baby carrots, Courgette flowers, Courgettes, Kale
1 tsp of Savoury umami
2 tbsp plain flour
Vegetable oil for frying
For the Batter
140g Cornflour
60 g plain flour
160ml sparkling water, chilled
1 tsp of savoury umami
For the dipping sauce
50ml soy sauce
25ml Mirin or cider vinegar
25 ml sesame oil
1 tsp of honey
1 tsp sesame seeds
1 tsp root ginger, finely chopped
1 tsp red chilli, deseeded and finely sliced
1 spring onion, finely sliced
1 tsp fresh coriander, chopped
Instructions
- Start by making your spicy dipping sauce by simply combining all ingredients in a small bowl. Set aside and leave to marinade.
- Next blanche your broccoli and carrots in hot water for 1-2 minutes to soften slightly. Drain and then pat dry and coat in flour, seasoned with Cornish Sea Salt Savoury umami salt.
- Make a batter by whisking cornflour, plain flour and sparkling water in a bowl. At this point pre-heat your oil. Add a generous pinch of savoury umami salt to the batter mix just before cooking.
- Dip your vegetables in the tempura batter to evenly coat and then deep fry in hot oil at around 180˚C. Cook for 4-5 minutes until the batter is pale golden in colour. It should taste light, crisp and crunchy when you bit into it.
- Transfer to a piece of kitchen roll to absorb excess oil and sprinkle whilst still warm with more umami seasoning.
- Enjoy with the spicy dipping sauce as a starter or light lunch.
