Tempura Vegetables

• 1 eggplant, cut into 1cm thick strips
• 1 sweet potato, peeled and cut into 1cm thick strips
• 100g green beans, topped and tailed
• ½ butternut, peeled and cut into 1cm thick strips
• ¾ cup cake flour
• 1 tsp baking powder
• ¼ tsp salt
• 180ml ice cold water
• 2 L Excella Sunflower oil for deep frying

1. Place cake flour, baking powder and salt in a bowl and mix to combine.

2. Add the ice water and mix with a knife – make sure to not overmix the batter, rather stir until just combined, even if there are still lumps.

3. In the meantime, heat the oil to 180°C.

4. Dip the vegetables into the batter and place into the oil – cook until they float to the top and are nice and crispy.

5. Serve with a soy dipping sauce.