Directions

To Prep Sauce

1. Mix all of the sauce ingredients together. Taste and alter accordingly.

To Prep Vegetables

1. Top and tail vegetables if necessary. Cut capsicums, carrots and cucumbers into ½cm pieces.

To Cook the Vegetables

1. Mix cornflour, plain flour and baking soda with 2 chopsticks held together, in large bowl.
2. Mix egg yolk and soda water together till frothy.
3. Mix soda mixture and flour mixture together with chopsticks until all mixed; a few lumps don’t matter.
4. Place the bowl onto an ice bath to keep the batter cool during the cooking process.
5. Heat oil till it starts to slightly bubble.
6. Place veggies in batter one variety at a time and skim off the excess batter.
7. They should sizzle as soon as they enter. Let them cook till just golden, before taking out and placing on a paper towel. Repeat for the rest of the veggies.

To Serve

1. Plate the tempura on to a plate and add edible flowers, chilli and preserved Asian ginger to garnish. Enjoy!