For the tempura vegetables
200g/7oz gluten free plain flour
200ml/7fl oz sparkling water
½ tsp salt
300ml/½ pint vegetable oil, for deep frying
1 small zucchini, cut into batons
1 small carrot, cut into batons
1 red pepper, deseeded and sliced
For the hot dipping sauce
2 tbsp gluten free soy sauce
½ tsp chili flakes
1 lime, juice only
2 tbsp chopped fresh coriander
1 tbsp sparkling water
½ tsp caster sugar
For the tempura vegetables, whisk the gluten free flour, water and salt together in a large bowl until it reaches the consistency of single cream, adding more water if necessary.
Pour the vegetable oil into a large saucepan and heat until a small cube of bread turns golden in 30 seconds*.
Dip the vegetables in the batter and lower into the hot oil.
Deep fry until golden-brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.
For the dipping sauce, place all the ingredients into a bowl and mix well.
To serve, pour the dipping sauce into a small bowl on a serving plate, surrounded by the tempura vegetables.
*Caution: Hot oil can be dangerous. Do not leave unattended.
Recipe adapted from: Good Food