Mixed Vegetable Tempura

Serves: 6

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Total Time: 18

Prep Time: 15

Cook Time: 3

• 1.8 liter(s) (31?4 pints) vegetable oil
• 150 gram(s) packet Blue Dragon Tempura Mix
• 330 ml bottle Japanese lager (or a substitute lager)
• 40 gram(s) (11?2oz) sesame seeds
• 150 gram(s) sweet potato, cut into fine matchsticks
• 1  onion, cut into wedges
• 150 gram(s) baby leeks, washed and cut into 5cm (2in) pieces
• 1  red pepper, deseeded and cut into 12 wedges
• 200 gram(s) fine green beans, trimmed
• Thai sweet chilli dipping sauce

Method

1. Heat the oil in a deep-fat fryer on the chip setting or until 190°C. Put the packet of tempura mix into a bowl and gradually whisk in the Japanese lager to make a smooth batter. Add the sesame seeds and 1 level tsp salt. Drop six pieces of vegetable into the tempura batter to coat, then, using a draining spoon, put into the hot oil. Cook for 3min until golden and puffy, drain on kitchen paper, then keep warm in the oven at 110°C (90°C fan) mark 1?4. Repeat with remaining vegetables. Serve with a bowl of chilli dipping sauce. 240cals, 9g fat (of which 2g saturates), 33g carbs, no added sugar per serving These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.

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