We all know tempura is the bees knees, but okra takes it to a whole new level! Featuring a beautiful Asian dipping sauce, this light meal is the full package without weighing you down or feeling greasy. The lightness is achieved by using a spot of soda water in the batter.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Asian Dipping Sauce
- 2 tbsp rice-malt syrup
- 2 tbsp tamari
- 2 tbsp lime juice
- 1 tsp red pepper flakes
-
- 1 large egg yolk
- 1 cup soda water, ice cold
- 1 cup tapioca flour
- Coconut oil, for shallow-frying
- 2 cups okra, cap removed from the okras & sliced in half lengthwise
- ½ tsp sea salt
Method
- In small saucepan, place all dipping sauce ingredients and bring to a boil over medium–high heat. Cook, stirring constantly, until sauce is reduced by half, about 5 mins. Transfer to small bowl or container and set aside.
- Whisk egg yolk and soda in medium bowl and slowly add tapioca flour and until thin batter forms.
- Heat some coconut oil (about 4cm deep) in medium, heavy-based saucepan over medium–high heat. Once oil is hot (a small piece of okra should sizzle and float), working in batches, dip okra in batter to coat well.
- Cook until crisp on all sides. Lay on paper towel to drain off excess oil while you cook next batch.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
