These make a great starter or part of a grazing plate!
1 cup self raising flour
1 cup chickpea flour
a generous pinch of salt
330mls very cold beer (I prefer a larger) or soda water
Fresh seasonal vegetables, cut into roughly the same sizes (button mushrooms, onion, carrot, broccoli, asparagus…..)
oil for deep frying
In a bowl mix the dry ingredients together. You could add some spices at this stage if you so wished (ground cumin, coriander, paprika..). Whisk in 1/4 of the beer to form a smooth paste before adding the rest.
Heat you oil in a heavy based pan. If you have a thermometer you want the oil to be between 160-180C. If you don’t have a thermometer, test it by dropping in a small piece of bread or a bit of the batter.
In batches dip the vegetables into the tempura batter and then into the oil. When they are golden brown remove from the oil with a slotted spoon and drain on paper towels, sprinkle with salt while still hot before cooking your next batch. I like to cook the similar vegetables in the same batch to get consistent results, i.e. all the carrots together then all the broccoli then the asparagus….
Serve with your favourite sweet chilli or the other Asian dipping sauce.
Sweet Chilli Sauce
This is a quick an easy sauce to make which will last in an airtight jar in your fridge for a couple of weeks. Remember it will be as hot or as mild as the chillies you put in.
1/2 cup water
1/3 cup sugar
2-4 red chillies, deseeded and finely chopped
3 cloves garlic, crushed
2cm piece of fresh ginger, finely grated
1/4 cup rice wine vinegar
1 Tblspn fish sauce
Fresh coriander, chopped
In a small pot dissolve the water and sugar together and continue to heat until it is a slightly thickened syrup. Add the chillies, garlic, ginger, vinegar and fish sauce and simmer for a further 5 minutes. Allow to cool and then add the chopped coriander.