Summer Vegetable Tempura with Lucy's Vegan Chilli Mayo
Perfect for entertaining and using up any leftover veggies in the bottom of the fridge. This tempura recipe adds a light and crispy coating that pairs perfectly
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Kitchen scale
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
Ingredients
- 1kg Prepared Seasonal Vegetables (Asparagus, courgette flowers, peas in pods)
- 80g Self Raising Flour
- 80g Cornflour, plus a little extra
- 210g ice cold Sparkling Water
- 1½ tbsp of either Chilli Flakes or Black Sesame Seeds
- 1 tsp Flaked Salt
- Sunflower Oil for deep frying
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