Japanese tempura sweet potato

By Abigail Donnelly

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.

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Japanese tempura sweet potato

Japanese tempura sweet potato

Ingredients

Method