Easy tempura carrot slivers and soya sauce

Easy tempura carrot slivers and soya sauce

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • WINE: Groote Post Chenin Blanc 2010


  • 1 cup canola oil
  • 1 free-range egg
  • 1 cup ice-cold water
  • 90 g flour
  • ¼ t bicarbonate of soda
  • Sea salt
  • 6 carrots, thinly sliced
  • Soya sauce, for serving

Cooking Instructions

Place a saucepan over a high heat and add the canola oil.

In a large mixing bowl, whisk together the egg and cold water until light and frothy. Add the flour and bicarbonate of soda and quickly whisk together to form a batter – take care not to overwork the mixture. Season with sea salt.

Dip the sliced carrots into the batter and place carefully, in batches, in the hot oil. Fry each batch for 20 seconds or until lightly golden and crisp.

Remove using a slotted spoon and drain on kitchen paper. Serve immediately with a bowl of soya sauce on the side.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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