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Recipe by olive magazine

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1. Mix the sauce ingredients together. Pour the soda water to a bowl, add the flour and lightly mix until just combined.
2. Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread - if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches. Fry until golden, then drain on kitchen paper. Serve with the sauce.

Per serving

267 kcalories, protein 4.2g, carbohydrate 32.1g, fat 14.4 g, saturated fat 2.7g, fibre 3g, salt 1.89 g

http://www.bbcgoodfood.com/recipes/5249/

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Ingredients

• 250ml soda water , ice cold
• 150g tempura flour or use plain flour
• groundnut oil for frying
• 150g shiitake mushrooms , sliced
• 1 sweet potato , halved lengthways and thinly sliced
• 1 aubergine , thinly sliced
• 1 red pepper , cut into squares

PONZU DIPPING SAUCE

• 4 tbsp lemon juice
• 4 tbsp soy sauce
• 1 tbsp caster sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 250ml soda water , ice cold
• 150g tempura flour or use plain flour
• groundnut oil for frying
• 150g shiitake mushrooms , sliced
• 1 sweet potato , halved lengthways and thinly sliced
• 1 aubergine , thinly sliced
• 1 red pepper , cut into squares

PONZU DIPPING SAUCE

• 4 tbsp lemon juice
• 4 tbsp soy sauce
• 1 tbsp caster sugar

Per serving

267 kcalories, protein 4.2g, carbohydrate 32.1g, fat 14.4 g, saturated fat 2.7g, fibre 3g, salt 1.89 g

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