Name: Vegetable tempura
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 150 g shiitake mushrooms sliced; 1 pepperoni strips; fresh chillies; 1 sweet potato peeled, halved lengthways and thinly sliced; 1 aubergine thinly sliced; 250 ml soda water; 150 g; sunflower oil; 4 Tbs lemon juice; 4 Tbs soy sauce; 1 Tbs castor sugar; sweet chilli sauce; 3 Tbs soy sauce; 3 Tbs sherry dry; 1 Tbs sugar; 1 lemon zest only

Recipe Disclaimer

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Ingredients (16)

150 g	shiitake mushrooms — sliced
1	pepperoni — strips
	fresh chillies
1	sweet potato — peeled, halved lengthways and thinly sliced
1	aubergine — thinly sliced
250 ml	soda water
150 g
	sunflower oil
4 Tbs	lemon juice
4 Tbs	soy sauce
1 Tbs	castor sugar
	sweet chilli sauce
3 Tbs	soy sauce
3 Tbs	sherry — dry
1 Tbs	sugar
1	lemon — zest only

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Method:

Combine the sauces’ ingredients together.

Pour the soda water into a bowl, add the flour and mix lightly until just combined – it’s okay if there are lumps.

Fill a wok or pan a third full with oil and heat until a crumb becomes golden in colour when dropped in – it will become golden and float to the top.

Shake the vegetables up in a Ziploc bag containing flour to dry out and then dip in the batter, dropping into the oil in small batches so that each piece is fried individually.

Fry until each one is golden, drain on absorbent kitchen paper and serve with the sauces.