Over the Rainbow PetNat

Ingredients

• 100 gBroccoli florets
• 1 pieceRed bell pepper
• 1 pieceSmall zucchini
• 100 gSweet potato
• 150 gAll-purpose flour
• 50 gCornstarch
• 1 pieceEgg yolk
• 250 mlIce-cold sparkling mineral water
• 1 lNeutral vegetable oil for frying
• 100 gMayonnaise
• 1 tspSriracha sauce
• 1 tspLime juice
• 1 tspSoy sauce

Preparation

1. 1Thoroughly wash, clean, and cut the vegetables into uniform, bite-sized pieces or thin slices.
2. 2For the dip, stir the mayonnaise with Sriracha, lime juice, and soy sauce in a small bowl until smooth and keep refrigerated until serving.
3. 3Heat the frying oil in a wide pot to approximately 175 degrees Celsius, until small bubbles rise around a submerged wooden skewer.
4. 4Briefly mix the flour and starch in a bowl. Stir in the egg yolk and the ice-cold sparkling mineral water only coarsely; small lumps in the batter will ensure extra crispiness.
5. 5Dip the vegetable pieces into the cold batter in portions, let excess batter drip off, and fry immediately in the hot oil for about 2 to 3 minutes until light golden yellow.
6. 6Carefully remove the finished tempura vegetables with a slotted spoon, let drain briefly on paper towels, and serve immediately while hot with the cool dip.