TEMPURA VEGETABLES WITH RICE AND CHICKPEA CHIPS - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1½ cups glutinous white rice, rinsed
• 1 teaspoon salt
• ½ cup canned chickpeas, drained, aquafaba reserved and chilled
• ½ teaspoon baking powder
• 4 tablespoons rice vinegar
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 1.2kg mixed vegetables (see introduction)
• 150g flour
• 150g cornflour
• vegetable oil, for deep-frying
• 300ml sparkling water, ice cold
• 5g seaweed snack
• mayonnaise, tomato sauce and sriracha, to serve