Ingredients

Vegetables

• 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

Batter

• 1 egg yolk, beaten
• 200g plain flour
• 200ml iced water

To Serve

• 200g daikon (horseradish), peeled and grated
• 4 tbsp Japanese pickled ginger
• 100ml light Japanese Soy Sauce
• 4 tsp wasabi

Method

1. 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.
2. 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.
3. 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.
4. 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.