Recipe by Jude Kereama
Ingredients:
Recipe:
To make the sauce, mix all the ingredients together and stir until dissolved and put aside.
Next, make your batter by adding the flour and potato starch to a bowl and stirring well. Add the egg and mix in. Pour in the sparkling water and stir without making the batter completely smooth. Add the ice cubes to make the batter extra cold, you’ll get extra crunch once it’s cooked. Season with salt and pop it in the fridge until needed.
Heat a deep fryer to 180°C. Alternatively use a pan of oil, or an airfryer, bringing up to the same temperature.
ln a bowl, lightly season the flour. Dip the vegetables into your seasoned flour, then dip them in the batter, coating them thoroughly. Put the vegetables in the fryer one at a time and cook until very crisp.
When cooked, place the vegetables on some kitchen roll and season with some salt. Place on a sharing platter and serve with the Tentsuyu sauce in a ramekin.
