These crisp Japanese-style treats are great as a starter or as nibbles at a party. The sweet carrot goes well with the spicy wasabi mayo.
Preparation time: 10 minutes
Cooking time: 20 minutes
For the wasabi dip:
- 3 tbsp mayonnaise
- A good squeeze lemon juice
- 2-3 tsp of wasabi paste
For the tempura:
- 500ml vegetable oil for deep frying
- 1 tsp baking powder
- 1 tsp of corn flour
- 4 tbsp self-raising flour
- Ice cold sparkling water
- 250g sliced Chantenay carrots
What to do:
In a small bowl mix the mayonnaise, lemon juice and wasabi paste then set aside.
Place the oil in a deep heavy based saucepan and heat till a small cube of bread sizzles and turns golden brown. Do not leave the oil unattended as hot oil is dangerous.
Place the baking powder, corn flour and self-raising flour in a bowl and mix to combine. Gradually whisk in the sparkling water.
Dip the Chantenay carrot slices into the batter and fry for 2-3 minutes or until crisp and golden brown.
Remove with a slotted spoon and drain on kitchen paper. Serve immediately with the wasabi mayo!