Tempura vegetables with yuzu dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
The juice of the Japanese citrus fruit yuzu adds zing to the mayo-style dressing served here. A neat talking point as you hand round crunchy deep-fried vegetables with a delightful dip at your party. Equipment and preparation: you will need a deep-fat fryer for this recipe.
Method
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For the tempura vegetables, heat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous do not leave unattended.)
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Mix the flour, cornflour and salt in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
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Dip the vegetables into the batter and carefully lower into the hot oil. Fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
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For the yuzu dressing, place the egg yolks, vinegar and mustard into a food processor. Blend to combine then, with the motor still running, gradually add the oil.
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Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice, chilli dipping sauce, salt and freshly ground black pepper, to taste.
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To serve, place the vegetables on a serving plate with the yuzu dressing in a dipping bowl. Garnish the vegetables with spring onions, chilli and coriander cress.
Ingredients
For the tempura vegetables
- 50g/1¾ plain flour
- 50g/1¾ cornflour
- pinch salt
- 150ml/5fl oz sparkling water
- 1 courgette, cut into 8cm/3¾in batons
- 100g/3½oz purple sprouting broccoli, cut into florets
- 1 red onion, peeled and cut into petals
- 100g/3½oz mangetout
- 1 carrot, cut into chunks and blanched
For the yuzu dressing
- 4 free-range egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 500ml/18fl oz rapeseed or light olive oil
- 1-2 tsp yuzu juice, to taste
- 2 tbsp chilli dipping sauce
- salt and freshly ground black pepper
To serve
- 4 spring onions, thinly sliced
- 1 red chilli, cut into julienne
- 2 tbsp coriander cress
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