Avocado and squash tempura with ponzu dipping sauce
- November 2019
- Serves 6-8
- Hands-on time 20 min
For a speedy vegan starter with a difference, try this crisp and even avocado and squash tempura, served with a homemade ponzu dipping sauce. It’s bound to impress vegetarians, vegans and meat-eaters alike.
Fan of tempura? If so, you’ll love these tempura courgettes with ponzu dripping sauce.
- Vegan recipes
- 12.7g (1.5g saturated)
- 19.1g (5.6g sugars)
- Vegetable oil for deep frying
- 50g plain flour
- 50g cornflour
- 170g cold cava or soda water
- 1 large avocado, sliced
- 350g butternut squash, peeled and sliced into thin wedges
- Sesame seeds to sprinkle
- Microherbs or coriander leaves to garnish
For the ponzu sauce
- 3 tbsp soy sauce
- Finely grated zest and juice 1 lemon
- Finely grated zest and juice 1 clementine
- 2 tbsp mirin
- ½ tsp kombu flakes (optional; see Know-how)
Useful to have…
- Digital probe thermometer
- Mix all the ingredients for the ponzu dressing in a small bowl, then set aside. Half fill a large deep pan with the oil and heat until it reads 190°C on a digital probe thermometer (or heat until a small cube of bread added to the oil turns golden brown in around 30 seconds).
- Put the flour, cornflour and a small pinch of salt in a mixing bowl. Stir in the cava/soda water with a fork until just combined but still a bit lumpy – the lumps will help give a lighter, bubbly batter.
- Drop the sliced veg into the batter, about five pieces at a time. Lift out using 2 forks, then quickly drop the coated veg into the hot oil. Deep-fry for 1-2 minutes until crisp and lightly golden, then remove each batch with a slotted spoon or frying basket. Drain on a plate lined with kitchen paper.
- Pile the tempura onto a warm platter and sprinkle with the sesame seeds and microherbs/coriander leaves. Serve right away, with the ponzu sauce in
a bowl on the side for dipping.
Kombu is dried sea kelp and is commonly used in Japanese cooking to add
a savoury umami note to dishes.
Chile’s citrussy sauvignon gris would be worth tracking down. If not, make it a Chilean sauvignon blanc.
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