Corn Tempura with Lime Dipping Sauce

Cooking for Love

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10

min

Preparation

15

min

Cook

Easy

Difficulty

7

Steps

13

Ingredients

METHOD
  1. To make the sauce, combine the lime zest, lime juice, soy sauce, rice vinegar, Mirin, Japanese chilli powder and grated daikon in a small bowl. Stir and set aside

  2. Preheat some oil in a pot (it should reach about 170°C - 180°C)

  3. Toss the corn kernels in a mixing bowl with 2 tablespoons plain flour and a pinch of salt

  4. In a separate bowl, whisk together plain flour, corn flour, egg and soda water. Be sure not to overbeat the batter – a few lumps are okay

  5. Pour as much batter as needed to just cover the corn kernels

  6. Spoon small dollops of corn batter into the hot oil and fry in batches at 30 seconds per batch

  7. Remove from oil and drain on plate lined with kitchen paper. Serve with dipping sauce

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