INGREDIENTS

• A selection of veg cut into different shapes. I used: batons of baby zucchini; the zuchinni flowers; whole yellow beans; cavalo nero leaves (a type of kale) ripped into random pieces; discs of sliced beetroot, onion rings and half a green capsicum cut into strips.  Aim for different colours and different shapes. Any type of vegetable will work here – broccoli, cauliflower, asparagus, slices of pumpkin, slices of potato, aubergine – use what you have to hand.
• A neutral oil for deep frying – because the pieces are small you can get away with a shallow depth of 1-2 cm oil in a frying pan. You don’t want to be using your best EVO for this. The next day, when it is cold you can strain it and use it another day.
• Tempura batter of equal quantities of flour mixed with soda water. For the amount of veg pictured I used ½ cup flour and ½ cup soda water.
• Dipping sauce made of 3 Tbsp soy sauce, 1 Tbsp rice wine vinegar, ½ tsp grated ginger

METHOD

1. Remove all small children from the kitchen.
2. Heat the oil until a piece of bread dipped in it sizzles vigorously.
3. Dip the veg into the tempura batter one by one, shake the excess off and place carefully into the hot oil. Do this is batches to avoid overcrowding the pan. When the batter is turning golden, use tongs to take each piece out and drain on two layers of paper towels. Keep warm in a 150 C oven while you cook the rest. Let the oil reheat between each batch.
4. Arrange on a platter and serve with the dipping sauce.