Allergy free tempura fish and vegetables recipe

Ingredients

• White fish, sliced into bites
• Select vegetables, cut into small chunks or slices: sweet potato, carrot, pumpkin, green beans, capsicum, mushrooms, broccoli etc.
• ½ cup rice flour, corn flour or potato flour
• ½ cup Orgran all purpose flour
• ½ tsp baking powder
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 300ml soda water, chilled
• 1 cup olive oil, for deep-frying

Method

• Refrigerate the vegetables and fish until cold.
• Place the flours and baking powder into a large bowl.
• Add the No Egg mixture and soda water.
• Stir until just combined.
• Pour the olive oil into a wok.
• Heat over medium-high heat until a drop of water pops and evaporates when dropped into oil.
• Dip the fish and vegetables, one piece at a time, into tempura batter, allowing the excess to drain away.
• Gently place the fish then the vegetables into the hot oil.
• Cook in batches, turning once, until the batter is crisp and light white-gold.
• Remove with a slotted spoon and drain on paper towels.
• Repeat until all fish and vegetable pieces are cooked, topping up the oil if needed.