Tempura veggies with Wasabi Mayo and Cranberry sauce

Ingredients:

• 1½ cups (360ml) club soda, cold
• 2 eggs, whites only
• ¼ teaspoon (2ml) baking soda
• 2 cups (480ml) rice flour
• Sweet potatoes, peeled and sliced, and parboiled to soften
• Small carrots, end and green top trimmed
• Purple potatoes
• Asparagus spears
• Snap peas, trimmed
• Canola or peanut oil, for frying

Method:

1. Add a few inches of oil to a deep pot and heat to 350^oF (180^oC). Check heat with kitchen thermometer.
2. Pour soda water into bowl.  
3. Crack eggs and add egg whites only to bowl. Whisk until frothy.
4. Add baking soda and rice flour, and whisk just to combine.
5. Using chopsticks, dip each veggie in the batter, and then carefully place into the hot oil.
6. Remove after four or five minutes, or when golden. Leave carrots and potatoes in oil a minute longer, to soften.
7. Serve with wasabi cream sauce and wasabi-cranberry sauce (see recipes below).

For the Wasabi Mayo Sauce

Ingredients:

• 1/3 cup (80ml) mayonnaise
• 3 tablespoons (45ml) wasabi paste
• 1 teaspoon (5ml) lime zest

Method

1. In a small bowl, add all ingredients and mix together until well combined.
2. Store in the refrigerator.

For the Wasabit Cranberry Sauce

Ingredients

• 1/3 cup (80ml) cranberry sauce
• 2 tablespoons (30ml) wasabi paste
• 1 teaspoon (5ml) fresh mint, chopped

Method

1. In a small bowl, add all ingredients and mix together until well combined.
2. Store in the refrigerator.