VEGETABLE TEMPURA

Preparation Method :

• Using a potato peeler, pare strips of peel from the courgettes and aubergine to give a striped effect.
• Put the courgettes, aubergine and carrot strips into a colander and sprinkle liberally with salt.
• Put a small plate over the vegetables, weight it down and leave for about 30 minutes, then rinse thoroughly under cold running water. Drain thoroughly, then dry the vegetables with kitchen paper.
• Make the batter immediately before frying. Mix the egg and iced water in a bowl, then sift in the flour. Mix briefly with a fork or chopsticks. Add the vegetables to the batter and mix to coat.
• Using a chef's knife, cut the courgettes, aubergine and carrot into strips. Half-fill a wok with oil and heat to 180°C/350°F. Scoop up 1 heaped tablespoon of the mixture at a time and carefully lower it into the oil.
• Deep fry in batches for about 3 minutes until golden brown and crisp. Drain on kitchen paper.
• Serve each portion with salt, slices of lemon and a tiny bowl of Japanese soy sauce for dipping.