Tempura veg with miso aioli

Name: Tempura veg with miso aioli
Ingredients: garlic cloves, finely grated; miso paste; soya sauce; good quality mayonnaise; vegetable oil, for deep-frying; sea salt flakes to taste; sweet potatoes, thinly sliced; rainbow carrots, cut into thin slices; celery leaves with thin stalks attached; beetroot, thinly sliced; black sesame seeds; enough soda water for the batter; Woolworths Asian tempura flour, extra for dusting

Ingredients

4 garlic cloves, finely grated
1 tbsp miso paste
2 tbsp soya sauce
4 heaped tbsp good quality mayonnaise
vegetable oil, for deep-frying
sea salt flakes to taste
2 sweet potatoes, thinly sliced
200 g rainbow carrots, cut into thin slices
1 bunch celery leaves with thin stalks attached
2 beetroot, thinly sliced
3 tbsp black sesame seeds
enough soda water for the batter
Woolworths Asian tempura flour, extra for dusting

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Combine the tempura flour and soda water to make a batter.
Add the sesame seeds and mix through.
Heat the oil for deep-frying.
Coat the sliced vegetables in tempura flour before dipping into the tempura batter.
Deep fry until crisp.
Place on absorbent kitchen paper to absorb any excess oil.
Arrange all the vegetables on a serving platter and serve with the miso aioli.

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