22 Sep Green Vegetable Tempura with Three Flavoured Mayonnaises
Ingredients
For the Tempura
- 500 ml soda water
- 1 cup Flour
- salt
- pepper
- 100 g green beans fine
- 100 g asparagus
- 100 g tender stem brocolli
- 100 g mangetout
- 2 cups Canola Oil
For the Avocado and Coconut Mayo
- 200 ml B-well mayonnaise
- 1 avocado mashed
- 1 handful fresh coconuts grated
- 1 dash lime
- salt
- pepper
For the Red Cabbage and Fresh Ginger Mayo
- 200 ml B-well mayonnaise
- 1 cup red cabbage finely chopped
- 1 tsp fresh ginger grated
- salt
- pepper
For the Coriander and Lime
- 200 ml B-well mayonnaise
- 1 handful coriander chopped
- 2 small limes grated and juiced
- 1 tsp honey
Instructions
For the Tempura
- Gently mix the flour and soda water together, it should have the consistency of thick cream season with salt and pepper.
- Heat the oil in a sauce pan and once hot gently dip the vegetables and fry in the oil till golden brown drain on kitchen toweling paper.
- Garnish with ground black pepper and fresh herbs.
For the Avocado and Coconut Mayo
- Blend all the ingredients together and grate more fresh coconut over.
For the Red Cabbage and Fresh Ginger Mayo
- Blend all the ingredients together and garnish with more chopped red cabbage.
For the Coriander and Lime
- Blend all the ingredients together and garnish with fresh coriander.
Notes
- This is a great dish to use as a starter or party snack.
- Serve warm or room temperature with the mayo dips chilled in the fridge until serving.