Ingredients

Steps

• Whisk flour, 200ml sparkling water, and salt in a bowl until the consistency of single cream.
• Heat 300ml vegetable oil in a saucepan until a bread cube browns in 30 seconds.
• Dip vegetables into batter and fry in hot oil for 4-5 minutes until golden-brown.
• Remove vegetables with a slotted spoon and drain on kitchen paper.
• Mix soy sauce, chilli flakes, lime juice, coriander, sugar, and 1 tbsp water in a bowl.
• Serve the hot tempura vegetables immediately with the dipping sauce.