Tempura Cherry Tomatoes & Miso Onion Purée recipe | TASTE

Ingredients

• 220 g cherry tomatoes
• Flour, for dusting
• Vegetable oil, for deep-frying
• Sea salt, to taste
• Wild rocket leaves, to garnish
• For the tempura batter:
• 1 litre water
• 1 free-range egg yolk
• Ice cubes
• 150 g tempura flour
• For the Gorgonzola cream:
• 50 g Gorgonzola
• ¾ cup cream
• Fresh thyme, to taste
• 1 clove garlic
• For the miso onion purée:
• 1 onion, shredded
• 1 T butter
• 1 T white miso paste
• ½ cup Hanepoot