Cajun Tempura Okra with Scallion Dipping Sauce

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon sugar
• 16 ounces soda water
• Peanut oil, for frying
• 2 pound fresh okra stem removed and halved
• Tempura batter, recipe follows
• 3 tablespoons Cajun seasoning
• 1 cup all-purpose flour
• Kosher salt, for seasoning
• Scallion Dipping Sauce, recipe follows
• 16 ounces sour cream
• 1 cup chopped scallions
• 1/4 cup honey
• 1 teaspoon cayenne pepper
• 1 teaspoon salt

1. Whisk tempura ingredients together and let chill.
2. Heat peanut oil in deep-fryer or a large Dutch oven to 375 degree F.
3. In a shallow pie plate, add flour and 1 tablespoon Cajun seasoning and mix well.
4. Season okra with 2 tablespoons Cajun seasoning.
5. Dip okra in seasoned flour and then in tempura batter and place in oil, 1 at a time and fry until golden, about 4 minutes.
6. Remove to a paper towel lined sheet tray.
7. Season with salt.
8. Serve with Scallion Dipping Sauce.
9. In a medium sized bowl, whisk together all ingredients.

flour, cornstarch, sugar, water, peanut oil, batter, cajun seasoning, flour, kosher salt, dipping sauce, sour cream, scallions, honey, cayenne pepper, salt

Taken from www.foodnetwork.com/recipes/paula-deen/cajun-tempura-okra-with-scallion-dipping-sauce-recipe.html (may not work)