Summer green vegetable
Ingredients
- 2 x 125 g Tenderstem tips
- 2 x 100 g asparagus tips
- 150 g fine beans
- 500 g woolworths Asian tempura flour, prepared as per the instructions using
- soda water (reserve some of the flour to dust the vegetables)
- 1 litre soda water
- 50 g black sesame seeds
- 1 tsp smoked chilli flakes
- Oil, for deep frying
- 1 cup mayonnaise, good quality
- 1/4 cup srirracha sauce
- 5 tbsp coriander, finely chopped
- 1 lime, zested and juiced
- 1 cup woolworths chinese style plum and orange basting sauce
- 1 garlic clove, finely grated
- 3cm piece of ginger, finely grated
- 2 tbsp flying goose sambal oelek
- 1 lime, zested and juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Add the vegetables to a tray before dusting with some tempura flour to coat. Add the sesame seeds and chilli flakes to the tempura and stir through.
- Heat the oil for deep frying. Dip the vegetables in the tempura batter and gently place in the oil to begin deep frying. Only deep-fry the vegetables in small batters so the temperature of the oil doesn’t drop to much.
- Once the coating on the vegetables have become crisp remove them and place it on absorbent kitchen paper. Continue cooking the rest of the vegetables in batches.
- Serve the vegetables with the srirracha, coriander mayo and the spicy plum sauce as a dip to go with the vegetables.
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