Ingredients:
3 tbsp mayo
1 tbsp chilli jam
4 hot dog buns
500ml oil , for frying
50g cornflour
30g plain flour
80ml cold lager
300g mixed vegetables (we used courgette, aubergine and red pepper), cut into chunks
2 spring onions , thinly sliced
2 tbsp salted peanuts , roughly chopped
Preparation:
STEP 1Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.
STEP 2Heat the oil in a heavy-bottomed pan until 180C or until a little piece of veg browns in 20 secs. Line a baking tray with kitchen paper, then whisk together the flours and beer with a good pinch of seasoning.
STEP 3Working in batches, spoon the veg pieces into the batter, toss to coat, then fry until golden brown and crisp – about 2-3 mins. Remove with a slotted spoon, drain on the kitchen paper and sprinkle with salt. Repeat the process until all the veg is fried.
STEP 4Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.
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