METABOLISM-SPIKING VEGGIE TEMPURA

SERVES TWO

Coconut oil, 1L Plain flour, 150g Corn flour, 100g Baking powder, 5g Sesame seeds, 15g Tahini paste, 5g Soda water, 250g Mangetout, 100g Babycorn, 10

Red peppers, 2 Sweet chilli sauce

METHOD

Preheat your fryer to 190°C. In a bowl, whisk the flours with the baking powder, sesame seeds, tahini paste and soda water to make the batter. Don’t worry if it’s a bit lumpy. In small batches, submerge the vegetables in the batter before adding them to the fryer for three minutes until light and crispy, moving them around. Scoop the veg out. Rest on a cooling rack to drain. Serve with sweet chilli sauce.