AUBERGINE AND PEPPER TEMPURA WITH SWEET CHILLI DIP

Preparation Method :

• Slice the aubergines into thin batons. Halve and seed the peppers and slice them thinly.
• Mix all the dip ingredients in a bowl and stir until the sugar dissolves. Cover with clear film (plastic wrap) and set aside.
• Set aside 30 ml / 2 tablespoons of the flour for the tempura.
• Put the egg yolks in a bowl and beat in the chilled water.
• Add the rest of the flour with the salt and stir briefly together. The mixture should be lumpy and not properly mixed. If it is too thick, add a little more iced water. Use the batter immediately.
• Heat the oil in a karahi, wok, or deep fryer to a temperature of I90°C / 375°F, or until a cube of bread dropped in the oil browns in about 45 seconds.
• Dust a few aubergine batons and pepper slices with the reserved flour, dip into the batter, and drop into the hot oil, taking care, as the oil will froth up. Make two or three more fritters.
• Cook for 3 - 4 minutes, until golden and crisp all over, then lift out with a slotted spoon, and drain on kitchen paper.
• Repeat with the remaining vegetables. Serve with the dip.