Crisp and Fluffy Parsnip Tempu

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Parsnip		1 (90g)
Spring onion		1
Dried shrimps		10g
Glutinous rice flour		60g
Salt		a little
Water		100-120ml
Vegetable oil for frying		as required
Dipping Sauce:
Soy sauce		1 tbsp
Vinegar		2 tsp
Sesame oil		a little

Method

Prep

10min

Cook

15min

Peel the parsnips and grate. Roughly chop the spring onions and dried shrimps.

Put the parsnips, spring onions, flour, water and salt in a large bowl and mix well.

Put the vegetable oil in a pan on medium heat. Use two spoons to scoop some mixture from Step 2 and drop gently into the oil. Deep fry until golden. Remove and drain.

You could squeeze some lemon juice over the tempura if you like. Serve with the dipping sauce on the side.

This is the glutinous rice flour I bought from Chinatown.

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