For the Dipping Sauce:

2 tbsp castor sugar

2 tbsp water

1 tbsp vodka

2 tbsp shoyu

2.5 cm root ginger, grated

1 large orange, finely grated zest only

1 tsp sesame oil

For the Batter:

160g gram flour

230ml soda water

pinch baking powder

2 tsp seasoned rice vinegar

pinch castor sugar

pinch salt

 

For the Tempura:

50g carrot, peeled and cut into matchsticks

50g red pepper, cut into strips

50g baby corn, halved lengthwise

75g cauliflower florets

75g broccoli florets

75g aubergine, cut into 1 cm slices and halved

1 small red onion, cut into half circles about 1 cm thick

75g small closed cup mushrooms

50g smoked or marinated tofu, cut into cubes

few sprigs fresh flat parsley or coriander

ground nut oil and piece of bread to deep fry

1. Make the dipping sauce first: very gently heat the sugar with the water and vodka until dissolved. Cool slightly then add remaining ingredients.
   
   Have everything else ready before you make the batter. To make the batter, put all ingredients into a blender and blend until smooth. Turn into a bowl.
   
   
2. Pour sufficient oil for deep frying into the wok and heat until a cube of bread will brown in 15 seconds. The oil must not be too hot (the tempura will float and not cook properly) or too cold (the tempura will sink and become oil-clogged). Use a deep fat fryer of preferred.
   
   
3. Dip pieces of vegetable and tofu into the batter and deep fry until golden, turning each piece over as needed. Drain well on kitchen paper.
   
   
4. Serve while hot with dipping sauce in a small bowl on the side.
   

Copyright © The Vegetarian Society 2005