Tempura Baby Carrots

• 1/2 cup rice flour
• 1 cup pastry flour
• 2 1/2 tsp baking powder
• 1 None egg, lightly whisked
• 2 tbsp granulated sugar
• 2 tbsp mirin (rice wine)
• 1/4 cup soy sauce
• 1 None fresh small red chili, thinly sliced
• 2 tsp sesame seeds, toasted
• None None vegetable oil, to deep-fry
• 2 None bunches baby carrots, trimmed, halved lengthwise

1. Sift flour and baking powder into a large bowl. Add egg and 1 1/4 cups iced water. Using a fork, stir until just combined; don't over mix (lumps will remain visible). Cover batter with plastic wrap and chill for 5 mins.
2. Meanwhile, place sugar, mirin and soy sauce in a small saucepan over medium heat for 2 mins or until sugar dissolves. Transfer to a small heatproof bowl and let cool. Add chili and sesame seeds. Set aside.
3. Heat oil in a large heavy-bottomed pot over medium-high heat. Dip carrots in batter, letting excess drain off, then deep-fry for 1-2 mins or until lightly browned and cooked. Drain on paper towels. Serve with dipping sauce.

rice flour, pastry flour, baking powder, egg, sugar, rice wine, soy sauce, red chili, sesame seeds, vegetable oil, baby carrots

Taken from recipes-plus.com/api/v2.0/recipes/21141 (may not work)