Fennel & Aubergine Tempura

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Fennel (small)		1/2
Aubergine		1
Carrot		1/2
Potato starch		as required
Tempura flour		as required
Dipping sauce:
Noodle stock (mentsuyu)		3-4 tbsp
Pickled plum (umeboshi)		1
Sesame seeds		as required
Lime zest		as required

Method

Prep

10min

Cook

10min

Cut the fennel, aubergine and carrots into fine strips.

Just before they're ready to fry, dredge with potato starch and mix together. Run through the tempura batter (tempura flour and water) and deep fry 2-3 minutes in 180C hot oil.

Mix all the dipping sauce ingredients together in a bowl.

Transfer the tempura to a serving dish. Pour the dipping sauce from Step 3 into a small dish and serve alongside. Eat whilst hot!

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