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Ingredients
Method
- 1 cup plain flour
- 1 cup ice-cold soda water
- 1 sweet potato, sliced thin
- 1 zucchini, sliced
- 100g green beans
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- Whisk flour and ice-cold soda water together lightly, leaving some lumps, to form a light tempura batter.
- Dip vegetables in the batter and fry in hot oil at 180 degrees for 2 to 3 minutes until crisp and lightly golden, then drain on paper towel.
- Combine soy sauce, rice vinegar and ginger for a dipping sauce, and serve alongside the hot tempura.
35 mins
4 serving
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