- 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
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.