Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients

Tempura Batter:

• 1 cup rice flour
• 4 tbsp corn starch
• 2 tsp baking powder
• 1 tsp salt
• pinch of sugar
• ¼- ½ cup cold water

Vegetables:

• Red peppers, sliced
• Babycorn, sliced lengthwise
• Onion rings
• Eggplant pieces
• Extra rice flour for coating
• 3 cups of oil for frying

Yuzu Mayo:

• 1 egg yolk, at room temperature
• 120 ml vegetable oil
• ½ tsp. English Mustard
• A pinch of sugar
• ½ tsp. salt
• 1 tsp. vinegar
• 1 tsp. soya sauce
• 1 tsp. SPRIG Yuzu Extract
• ½ tsp. minced garlic

Method

Yuzu-Mayo:

• Whisk the yolk with mustard, sugar, salt and vinegar.
• Slowly, while whisking add the oil, initially, drop by drop.
• Whisk vigorously until you get the desired consistency.
• Then whisk in the soya sauce, SPRIG Yuzu Extract and garlic.

Tempura Batter:

• Whisk all the ingredients together to make the batter.

Assemble:

• Place the frying oil in a large vessel and place on heat.
• Coat all the vegetables lightly in rice flour.
• Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.
• Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.
• Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.

Images and Recipe Courtesy Kamini Patel (http://kitchentherapy.in/)