Kumara tempura with dipping sauce
Add a Kiwi twist to a Japanese favourite with this kumara tempura recipe. Serve with a homemade dipping sauce spiked with lime, honey and ginger
Ingredients
- Dipping sauce
- 2 tablespoon Japanese soy sauce
- 2 tablespoon lime juice
- 1 tablespoon sesame oil
- 2 teaspoon honey
- 2 teaspoon toasted sesame seeds
- 2 teaspoon grated fresh ginger
- Tempura
- 3/4 cup flour
- 1/4 cup cornflour
- pinch baking soda
- 1 egg, lightly beaten
- 1 cup chilled soda water
- oil for deep-frying
- extra flour to coat
- 4 medium FreshZone orange kumara, scrubbed and sliced into 5mm slices
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