Crispy Sweet Potato And Broccoli Tempura

Ingredients

• 1 large Sweet potato, sliced into 1/4 inch rounds
• 2 cups Broccoli florets, cut into bite-sized pieces
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice-cold sparkling water
• 1 large Egg yolk
• 3 cups Vegetable oil for frying
• 4 tablespoons Soy sauce
• 1 tablespoon Mirin
• 1 teaspoon Grated ginger

Instructions

1. 1

   Whisk the soy sauce, mirin, and grated ginger in a small bowl to create the dipping sauce and set aside.

2. 2

   Heat the vegetable oil in a deep pot or wok to 350°F (175°C).

3. 3

   In a large bowl, lightly whisk the egg yolk and ice-cold sparkling water; do not overmix.

4. 4

   Sift the flour and cornstarch into the liquid mixture and stir gently with chopsticks until just combined, leaving some lumps.

5. 5

   Dust the sweet potato slices and broccoli florets lightly with a little extra flour to help the batter stick.

6. 6

   Dip the vegetables into the batter one by one, ensuring a thin, even coating.

7. 7

   Carefully drop the vegetables into the hot oil and fry for 2-3 minutes per side until light golden and crispy.

8. 8

   Drain the fried vegetables on a wire rack or paper towels and serve immediately with the dipping sauce.