Tempura of Chantenay Carrots with Wasabi Mayo
Ideal for a starter
For the Tempura:? 500ml vegetable oil for deep frying, 1 tsp baking powder, 1 tsp of corn flour, 4 tbsp self-raising flour, 250g sliced Chantenay carrots, Ice cold sparkling water
For the Wasabi Dip: 3 tbsp mayonnaise, A good squeeze lemon juice, 2-3 tsp of wasabi paste
Mix all the ingredients together and serve with the tempura carrots.
What to do:
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 all of the ingredients in a bowl apart from the water. 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!
Tips:?Tempura is a crisp light batter which originated from Portuguese settlers inJapanand has become a part of Japanese culture. Also great for battering fish. You can also serve this recipe with the dip recipe below if you are not keen on wasabi
Soy Dipping Sauce: Juice of 1 lemon, 1 tbsp soy sauce, Freshly ground black pepper
Mix together and serve