I have been wanting to cook this for a long time but i never had the courage to. I am just so scared of failing and making a soggy crappy tempura. One night, Ben was asking if he could have a sushi feast and i finally decided that it is time for me to try! I am so glad that i did as it turned out perfect! Ben loooooved it so much that he has been asking for it again since! It was crispy and fresh, as i fried it with fresh oil. We would never order this outside again!
- Spring onions
- 200g Nissin tempura flour
- 320ml cold water
- Slice vegetables into thin slices.
- Mix flour with water until smooth.
- Dip vegetables in batter and deep fry until golden. (Fry in small batches for best results)
- Serve with wasabi mayo.