This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.
Prep: 5 minutes
Cook: 5 minutes
4 baby courgettes, trimmed and cut in half
8 baby corn
8 baby asparagus, trimmed
8 baby carrots, halved if they are on the large side
8 mange touts
4 small button mushrooms halved
6 tbps rice flour or cornflour
oil for deep frying
1 egg yolk, beaten
200g plain flour
200ml iced water
200g daikon (horseradish), peeled and grated
4 tbsp Japanese pickled ginger
100ml light Japanese Soy Sauce
4 tsp wasabi
Vegetables: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C. Place the flour in a bowl and coat the vegetables in it.
Batter: Place the water and egg yolk in a bowl and beat them together. Add the flour to water and stir it in with a fork or chop sticks briefly, the batter should be lumpy. Use the batter immediately.
To Cook: place the vegetables in the batter and cook them in batches in the hot oil for 1-2 minutes each. Remove them from the oil and drain on kitchen paper. Keep them warm while you prepare the remaining vegetables.
To Serve: Distribute the vegetables evenly among 4 plates. Place a tablespoon of the daikon and pickles on the side of each plate. Distribute the sauce among 4 small sauce bowls or ramekins with a small teaspoon of wasabi in the centre. Serve.