Tempura vegetables with garlic aioli Recipe

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Tempura vegetables with garlic aioli

Forget the prawns. Try crispy tempura batter on tender broccoli and cauliflower florets for a delicious, seasonal starter with tangy garlic mayo.

Serves: 2 - 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

100g broccoli and cauliflower florets

750ml sunflower oil

1 cup (250ml) French style mayonnaise

1 clove of crushed garlic

For the tempura batter:

1 cup (250ml) ice cold soda water

½ cup

½ cup corn flour

Method

Finely slice the florets lengthways. To make the batter, mix the dry ingredients and cold soda water together. (Don’t beat it for too long; it should be lumpy.) Heat the oil in a heavy based pot. Dust the florets in the flour, dip them into the batter, and fry in oil until golden brown and crispy. Drain on kitchen towel and keep warm. Mix the mayonnaise and garlic together, season to taste and serve with the tempura vegetables as a dip.