Title: Marinated Vegetables Tempura with a Hot And Sweet Dipping S
Categories: The, Green, Gourmet
Yield: 4 servings

8 sm Asparagus tips
8 sm Broccoli florets
8 Baby carrots
1 sm Celeriac
4 sm Beetroots; cooked
4 Baby corn
4 Spring onions
1 Red pepper
Oil for deep frying

-----------------------------------BATTER-----------------------------------
100 g Strong plain flour
1 tb Rice vinegar
1 Egg; size 2
Salt and pepper
175 ml Cold water

----------------------------------MARINADE----------------------------------
1 tb Basil; chopped
1 tb Tarragon; chopped
1 Red chilli; crushed
1 Lemon; zest and juice
1 Clove garlic; crushed
2 tb Light soy sauce
1 tb Roasted sesame oil

-------------------------------DIPPING SAUCE-------------------------------
1 sm Piec ginger; peeled
2 Limes; zest only
2 Cloves garlic
2 Red chillies
1 Lemon grass; crushed
200 ml Vinegar
4 tb Sugar

Mix all the batter ingredients together, pass through a fine sieve and
allow to rest in the fridge.

Scrub the baby carrots, cut the celeriac into 2 inch long and 1/2 inch wide
batons, seed the pepper and cut into long triangles. Wash all the other
vegetables and place in a bowl along with all the ingredients of the
marinade. Allow to marinate for at least one hour.

For the dipping sauce, boil all the sauce ingredients together for 10
minutes, cool, and blitz in a blender until very fine.

Heat the oil to 160C. Dip the vegetables into the batter, then deep fry, a
few pieces at a time, for 2-3 minutes until golden brown all over. Drain on
kitchen paper and serve with the dipping sauce.

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