Tempura And Ginger Soy Sauce

• 3/4 cup plain flour
• 1 egg
• 1 cup ice cold sparkling water
• 1/4 bicarbonate of soda
• pinch sea salt
• 12 tbsp rice wine vinegar
• 2 tbsp light soy sauce
• 4 tbsp sugar
• 2 tsp grated fresh ginger

1. Mix the sauce ingredients all together in a bowl and set aside until needed.
2. Beat the egg with the icy cold water until light and fluffy.
3. Add the flour and bicarbonate of soda to the egg mixture.
4. Mix quickly but do not over-beat.
5. While preparing the vegetables and meat, store the batter in the fridge.
6. You can use the tempura batter to coat most fish, seafood, meat or vegetables.
7. Cut your selected vegetables, fish or meat into bite sized pieces, a little larger than pop corn.
8. Make sure the pieces are dry before coating in batter.
9. Coat pieces with a small amount of flour if needs be.
10. When ready to cook heat the deep fat fryer, coat the pieces with the batter and carefully drop straight into the oil as you go along.
11. Fry for 3-5 minutes.
12. Once batter is golden brown remove from fryer and place cooked pieces on kitchen roll.
13. Sprinkle with a pinch of salt as soon as removed from fryer.
14. Serve with the dipping sauce.

flour, egg, water, bicarbonate, salt, rice wine vinegar, soy sauce, sugar, ginger

Taken from cookpad.com/us/recipes/354810-tempura-and-ginger-soy-sauce (may not work)