Bisto and McDougalls
Tempura Vegetables with Japanese Dip
Serves 10
Vegetarian
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Ingredients
300g McDougalls Fish Batter Mix
500ml sparkling water
100g McDougalls Plain Flour, seasoned with salt and pepper
500g carrots, peeled and cut into batons
500g sweet potatoes, washed and cut into batons
500g red pepper, seeded and cut into batons
500g broccoli florets
250ml light soy sauce
250ml mirin
50g sugar
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Eggs
Milk
Soybeans
Method
Step one
Pre heat the fryer to 180°C.
Step two
Combine the McDougalls Fish Batter Mix and sparkling water until it has a thin batter consistency.
Step three
Pass the prepared vegetables through the seasoned flour.
Step four
To make the dipping sauce, pour the Bisto Vegetable Stock, soy sauce, mirin and sugar into a pan and bring to the boil, then simmer for five minutes to reduce. Keep warm until served.
Step five
Pass the floured vegetables through the batter and fry until tender and golden brown. Remove from the fryer and place on absorbent paper.
Step six
Mix the light soy sauce, mirin and sugar together to make the dipping sauce.
Step seven
Serve immediately with the dipping sauce.