Ingredients

• 50g/1¾ plain flour
• 50g/1¾ cornflour
• pinch salt
• 150ml/5fl oz sparkling water
• 1 courgette
• cut into 8cm/3¾in batons
• 100g/3½oz purple sprouting broccoli
• cut into florets
• 1 red onion
• peeled and cut into petals
• 100g/3½oz mangetout
• 1 carrot
• cut into chunks and blanched
• 4 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 500ml/18fl oz rapeseed or light olive oil
• 1-2 tsp yuzu juice
• to taste
• 2 tbsp chilli dipping sauce
• salt and freshly ground black pepper
• 4 spring onions
• thinly sliced
• 1 red chilli
• cut into julienne
• 2 tbsp coriander cress

Directions

• For the tempura vegetables
• heat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous do not leave unattended.)
• Mix the flour
• cornflour and salt in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
• Dip the vegetables into the batter and carefully lower into the hot oil. Fry for 1-2 minutes on each side
• or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
• For the yuzu dressing
• place the egg yolks
• vinegar and mustard into a food processor. Blend to combine then
• with the motor still running
• gradually add the oil.
• Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice
• chilli dipping sauce
• salt and freshly ground black pepper
• to taste.
• To serve
• place the vegetables on a serving plate with the yuzu dressing in a dipping bowl. Garnish the vegetables with spring onions
• chilli and coriander cress.