Serves: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

What You’ll Need:

  • ½ celeriac
  • 1 small head of celery
  • 1 tablespoon plain (all-purpose) flour
  • ½ packet of tempura mix (Asian grocery)
  • vegetable oil, for frying
  • sweet chilli sauce, to serve

What To Do:

  • Preheat a deep-fat fryer to 170°C (335°F).
  • Peel the celeriac and cut the celery sticks in half. Roughly chop the celery leaves and set aside.
  • Shred the celeriac and celery using a julienne peeler fitted with a fine julienne blade. Mix together in a large bowl. Add the flour and toss to coat the vegetables.
  • Prepare the tempura batter according to the packet instructions.
  • Put a small pile of shredded vegetables on a plate and lightly drizzle with tempura batter. Repeat until you have used up all the shredded vegetables and batter, then plunge the small piles into the hot oil, a few at a time. Remove the tempura from the oil when they begin to turn golden and drain on kitchen paper. Serve hot with some sweet chilli sauce.

Chef’s tips

  • Drizzling only a little batter on the vegetables yields a light tempura with two different textures.
  • You can use all sorts of vegetables (carrots, sweet potatoes, turnips, asparagus, etc.) for this tempura.

Extracted from Super Spiralized by Orathay Souksisavanah and Vania Nikolcic (Hardie Grant, £7.99) Photography by Charlotte Lasceve

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