Tempura Squash with a Lime Dipping Sauce
Tempura squash with a lime dipping sauce.
- 1 squash, peeled and deseeded
- 100g cornflour
- 150g plain flour
- 500ml sparkling or soda water, cold from the fridge
- 10g baking powder
- 2 tablespoon lime juice
- 2 tablespoon soy sauce
- 2 tablespoon fresh ginger, finely grated
- 1 teaspoon sesame oil or oil of choice
1. Quarter the squash, toss in some vegetable or sunflower oil, season, spread on a tray and bake for 20 to 30 mins at 180c. Don't allow it to get too soft. Set aside to cool.
2. Mix the batter using the flours and baking powder, adding enough of the water so that the batter coats your finger but is not thick.
3. Cut the squash into crescents about 1 - 2 cms thick.
4. Heat the oil to 170-180C. Dip the squash in batches into the batter and cook till light golden and crispy. Do not overcrowd the pan so they cook evenly. Set each piece on a plate lined with kitchen towel as it is done.
5. Mix the lime juice, soy sauce, ginger and sesame oil to make the dipping sauce
6. Werve the tempura immediately
Use a squash with an edible outer peel, such as delicata or kabocha, and you won't need to peel it. The standard butternut works well, but does require peeling.
Use enough vegetable, sunflower or rapeseed oil for deep frying. A mix of vegetables such as par boiled cauliflower, sweet potato, parsnip and carrot would also work well with the squash.