Ingredients

Method

• 1 free-range egg
• 1 cup ice-cold sparkling water
• bicarbonate of soda, a pinch
• 94 g flour
• canola oil, for frying
• 200 g spring onions
For the ibhisto:
• 100 g butter
• 1 large onion, roughly chopped
• 4 large tomatoes, roughly chopped
• 1 T sugar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Beat the egg and sparkling water until fluffy. Add the bicarbonate of soda and flour and mix until combined (don’t overmix, a few lumps are fine).

2. Heat the oil in a saucepan until a drop of tempura batter sizzles when dropped into the oil. Dip the spring onions into the batter and coat thoroughly, then lower into the oil. Fry until crispy and light golden brown, then remove using a slotted spoon and drain on kitchen paper.

3. To make the ibhisto, heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and seasoning and stir again. Add a little water to loosen if necessary. Serve with the spring onions.

Find more snack recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi