A range of foods, usually seafood and vegetables in a light batter deep-fried and served piping hot with a light flavoured soy dipping sauce. The secret is really cold water, the oil at the right temperature and a batter that is freshly made, just before cooking and serving. This batter can also be used for seafood such as shrimp, calamari and fish fillets.
Vegetables (At least 4 of the following)
8 fresh crisp green beans, topped and tailed
2 medium onions, peeled and quartered (or cut into rings)
4 spring onions, topped and trimmed
4 large brown mushrooms, cut in half
1 medium sweet potato, peeled and cut into thin strips ±1cmx1cm
1 aubergine, cut into strips ±2cmx2cm, salted and patted dry
4 small courgettes, quartered lengthways, salted and patted dry
1 small butternut, peeled and julienned into ±1cmx1cm strips
1 cup boiling water
1/4t instant dashi
1/3 cup light soy sauce
±6cm fresh ginger, finely shredded
±10cm daikon, peeled and finely grated
360ml ice water
21/2 cups flour
2t baking powder
Flour for dusting vegetables
Oil for deep-frying
- Prepare all the vegetables. Have everything ready ie paper for draining, flour for dusting the vegetables and oil heated before making the batter.
- Combine the boiling water and dashi, stir to dissolve. Add the remaining ingredients, in order and stir well.
- Break the egg into a bowl and whisk with a fork.
- Add the ice water, flour and baking powder all at once, stir 2 or 3 times – traditionally the flour is not fully incorporated into the liquid, and a few lumps are traditional this also gives a lighter batter (add some ice).
- Dust the vegetables with flour, then dip a few at a time in the batter. Slide the vegetables carefully into the oil (if you drop them, the batter tends to slide off). Fry for ±3 minutes or until the pieces rise to the surface and the batter is crisp (not necessarily golden). Continue until all vegetables are cooked.
- Serve immediately with the dipping sauce in a bowl on the side. Delicious with grilled meats.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.