Name: Tempura baby carrots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup rice flour; 3/4 cup self-raising flour; 1 1/4 cup iced water; 1 teaspoon baking powder; 1 egg, lightly whisked; 2 tablespoon caster sugar; 2 tablespoon mirin; 1/4 cup soy sauce; 1 fresh small red chilli, thinly sliced; 2 teaspoon sesame seeds, toasted; vegetable oil, to deep-fry; 2 bunches baby (dutch) carrots, trimmed, halved lengthwise

Ingredients

1/2 cup rice flour

3/4 cup self-raising flour

1 1/4 cup iced water

1 teaspoon baking powder

1 egg, lightly whisked

2 tablespoon caster sugar

2 tablespoon mirin

1/4 cup soy sauce

1 fresh small red chilli, thinly sliced

2 teaspoon sesame seeds, toasted

vegetable oil, to deep-fry

2 bunches baby (dutch) carrots, trimmed, halved lengthwise

Method

1.Sift flours and baking powder into a large bowl. Add egg and 1 1/4 cups iced water. Using a fork, stir until just combined; don’t over mix (lumps will remain visible). Cover batter with plastic food wrap; chill for 5 minutes.

2.Meanwhile, place sugar, mirin and soy sauce in a small saucepan over moderate heat; cook and stir for 2 minutes or until sugar dissolves. Transfer to a small heatproof bowl. Cool. Stir in chilli and sesame seeds. Set aside.

3.Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

4.Dip carrots into batter, letting excess drain off. Deep-fry, in batches. For 1-2 minutes or until lightly browned and cooked. Using a slotted spoon, transfer carrots to paper towels. Serve with the dipping sauce.

Gluten-free: Use gluten-free baking powder and replace self-raising flour with gluten free corn flour. Start frying just before serving.
Note

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