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Fruity dessert

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Japanese tempura sweet potato

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

For the sweet potato

70 g tempura flour
2 Beauregard sweet potatoes, thinly sliced
Woolworths high-heat deep-fry oil, for deep-frying
2 t black sesame seeds

For the dipping sauce, mix:

2 limes, juiced
2 t ginger, grated
1 t tamarind paste

Method

Prepare a tempura batter according to package instructions.
Generously coat the sweet potato in the batter and fry in the heated oil until golden brown. Drain on kitchen paper.
Serve with the dipping sauce, sprinkled with black sesame seeds.

Cook's note:This works just as well with Tenderstem broccoli, green beans, baby corn or mushrooms. Serve as a starter on an Asian-inspired menu, or as a side dish with these Chinese sticky roasted chicken wings.

Discover more Asian-style recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

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Roast beetroot and pumpkin seed salad

Burnt brown sugar pineapple-and-coconut crêpes

Chop-chop salad with papaya seed dressing

Pickled veggies

Corn on the cob with lime, feta and mayo

Stir-fried tofu in a fiery sauce

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Iced borscht with hot potatoes and sour cream

Whole baked pears

Japanese tempura sweet potato

Japanese tempura sweet potato

Ingredients

Method