Ingredients:
Vegetables:
18 French beans topped and tailed
1 red pepper, de-seeded and cut into strips
18 button mushrooms (caps only)
3 small courgettes, sliced
1 small aubergine, sliced into thin lengths
12 small broccoli florets
For the Batter:
300ml ice-cold water
1 large egg
300ml (by volume) sifted plain flour
For the Dipping Sauce:
1 sachet dashi powder
200ml hot water (or chicken stock)
1 tsp caster sugar
2 tbsp soy sauce
4 tbsp sake
Method:
The first step is to make your dipping sauce. Simply dissolve your dashi (you need this for the authentic Japanese flavour) in the water or stock and add the sugar, soy sauce and sake.
Heat a deep fat fryer to 190°C and as you're waiting for the oil to heat up form the batter. Mix the egg with the water then sift in the flour and stir (the batter should be lumpy with still discernible traces of flour). Have a plate of flour nearby and toss the vegetables in this. Dust-off the excess then drop into the batter. Immediately drop the battered vegetables into the hot oil and fry for two minutes. Drain and place in a kitchen paper-lined bowl. Cook in small batches so the oil does not become too cold and serve immediately with the dipping sauce.
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