Vegetable Tempura Recipe - Great Italian Chefs

Ingredients

• 100g of glutinous rice flour
• 100g of rice flour
• 100g of buckwheat flour
• 345ml of water, cold
• red pepper, sliced into strips 2cm wide
• 1 carrot, halved lengthways and then cut in half across
• 1 courgette, sliced in rounds
• 2 asparagus spears, halved lengthways
• 500g of water
• 210g of tamari
• 20g of cane sugar
• 2g of liquorice powder
• 10g of cornflour, mixed with water to make a paste
• 5g of orange zest, and mandarin zest
• 3g of yuzu koshō
• 40g of yuzu juice
• 100g of orange juice
• 30g of beetroot juice
• 2 carrots, large
• 2 courgettes, large
• 1/2 mooli, pink if available
• extra virgin olive oil to season
• lemon juice to season
• salt to season
• 300g of peas, fresh or frozen
• 20g of wasabi paste
• 10g of extra virgin olive oil