Corn Tempura with Lime Dipping Sauce

INGREDIENTS

DIPPING SAUCE:

·        2 Limes, juice and zest

·        5 tablespoons Soy sauce

·        1 teaspoon Rice vinegar

·        2 teaspoons non-alcoholic Mirin

·        Japanese Chilli powder

·        3 tablespoons finely grated Daikon Radish

CORN:

·        100 grams Plain Flour

·        50 grams Cornflour

·        1 Egg, lightly beaten

·        250 millilitres Cold Soda Water

·        2 cans Corn kernels, rinsed and drained

·        2 tablespoons Plain Flour

·        ¼ teaspoon Salt

METHOD

Ø   To make the sauce, combine the lime zest, lime juice, soy sauce, rice vinegar, Mirin, Japanese chilli powder and grated daikon in a small bowl. Stir and set aside

Ø    Preheat some oil in a pot (it should reach about 170°C - 180°C)

Ø   Toss the corn kernels in a mixing bowl with 2 tablespoons plain flour and a pinch of salt

Ø    In a separate bowl, whisk together plain flour, corn flour, egg and soda water. Be sure not to overbeat the batter – a few lumps are okay

Ø   Pour as much batter as needed to just cover the corn kernels

Ø   Spoon small dollops of corn batter into the hot oil and fry in batches at 30 seconds per batch

Ø    Remove from oil and drain on plate lined with kitchen paper. Serve with dipping sauce