Fruit tempura with salted caramel dipping sauce - The Jewish Chronicle
This classic Japanese recipe is traditionally savoury. I have transformed it from a starter into an interesting dessert and teamed it with a salted caramel
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Ingredients
- 250ml ice-cold sparkling water
- ½ egg, beaten
- 100g plain flour plus extra for coating
- 50g cornflour
- ½ tsp baking powder
- 1 apple, cored and sliced
- 1 pear, cored and sliced
- 1 banana, peeled and sliced at an angle
- Icing sugar, to serve
- Vegetable oil, for frying
- 100g granulated sugar
- 25ml water
- 100g unsalted butter
- 100ml double cream
- 5ml soy sauce
- 1 tsp good quality salt
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