Brussels sprout and cauliflower tempura recipe

Name: Brussels sprout and cauliflower tempura
Yield: Serves 4-6 as an aperitif
Ingredients: oil, for deep frying; 300g small cauliflower florets; 24 small Brussels sprouts, or 12 large, halved; 100g plain flour; 100g cornflour; 1 tsp black sesame seeds; ¼ tsp bicarbonate of soda; 200-225ml cold sparkling water, to mix; 50g cranberry sauce; 2 tbsp soy sauce; juice and zest of 1 lime; 1 tsp grated ginger; 2 spring onions, finely sliced

Give Christmas veg a makeover with this festive party snack. Sprouts and cauliflower are coated in a light, crispy tempura batter and served with a zingy soy, lime and cranberry sauce for dipping.

See method

Serves 4-6 as an aperitif
15 mins to prepare and 15 mins to cook
270 calories / serving

Vegetarian

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Tesco Pure Vegetable Oil 1L
Aldi Price Match
oil, for deep frying
£1.45
£1.45/litre
Tesco Cauliflower Each
Aldi Price Match
300g small cauliflower florets
£1.18
£1.18/each
Tesco Brussels Sprouts 500g
24 small Brussels sprouts, or 12 large, halved
£0.89
£1.78/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
100g plain flour
£0.70
£0.47/kg
Tesco Cornflour 500G
100g cornflour
£2.55
£5.10/kg
Schwartz Black Sesame Seeds 47G
This product's currently out of stock
1 tsp black sesame seeds
Stockwell & Co. Bicarbonate Of Soda 200G
Aldi Price Match
¼ tsp bicarbonate of soda
£0.65
£3.25/kg
Tesco British Natural Mineral Water Sparkling 2L
200-225ml cold sparkling water, to mix
£0.90
£0.45/litre
Tesco Cranberry Sauce 200G
Aldi Price Match
50g cranberry sauce
£0.49
£2.45/kg
Tesco Light Soy Sauce 150Ml
Aldi Price Match
2 tbsp soy sauce
£0.55
£3.67/litre
Tesco Limes Each
Aldi Price Match
juice and zest of 1 lime
£0.23
£0.23/each
Tesco Root Ginger Loose
This product's currently out of stock
1 tsp grated ginger
Tesco Bunched Spring Onions 100G
2 spring onions, finely sliced
£0.69
£6.90/kg

Method

Mix together the ingredients for the sauce. Add a little cold water, a tablespoon at a time, to reach a dipping sauce consistency.
For the tempura, in a large bowl, mix the flour, cornflour, sesame seeds and bicarbonate of soda. Season well with salt and pepper. Whisk in the sparkling water to make a thick and slightly bubbly batter.
Fill a medium-sized saucepan a third full with oil. Heat until hot. You will be frying in batches, so if you want to use less oil just use a smaller saucepan and do more batches.
To test if the oil is ready, drop a small piece of bread in. When the bread turns golden in 2 mins, the oil is ready.
Dip the veg into the batter, then shake off any excess and gently drop into the hot oil to fry for 3-4 minutes, turning once, until golden brown and cooked through. Remove and place on kitchen paper to drain. Repeat with the remaining vegetables.
Serve the warm tempura veg with the dipping sauce.