Firstly, I’d like to share my new spice and herb pots. Irrelevant to this recipe, but they are just so cute!
I was about to go out to meet friends but of course needed something to eat so those vino’s didn’t get the better of me.
I raided the fridge, on Saturday’s it’s usually reminance of the weeks shop so I wasn’t expecting much.
1 yellow pepper, 1 spear of asparagus and some mange tout.
Luckily, I had seen an old Rick Stein cooking program in the morning whete he had made tempura soft shell crab.
This inspired me! I have never tried making Paleo tempura so I thought I’d give it try.
To my delight, my first attempt at a recipe was a success! The chilli dipping sauce was also dreamy. I think I will continue with Asian food for the week just so I can make this sauce again.
- 1tsp ground sechuan peppercorns
- Pinch Salt
- 1 x cup arrowroot powder
- 1/8 cup almond milk
- 1/3 cup sparkling water
- 1 x egg
- capful cider vinegar
- 1tsp garlic powder
- coconut oil to cook
- Vegetables – Any of your choice, courgette flowers are also delicious!
SESAME SWEET CHILLI DIP;
- Chopped corriander stalks ( I freeze my herbs and this is all I had, leafs would also work)
- 1tsp chopped red chilli
- Juice of 1 lime
- 1tsp arrowroot flour
- 1tsp toasted sesame oil
- 1 tsp anchovy paste
- 3tbsp maple syrup
To begin, start with the batter.
Mix the arrowroot, water and almond milk in a bowl. Add the seasoning and the cider vinegar and then beat the egg into the mixture.
For the sauce, add the arrowroot, anchovy paste, syrup and the sesame oil into a little bowl. Mix an then add the coriander, chilli and lime juice.
Begin adding the vegetables, don’t put too much in at one time. The mixture may decide to remove itself from the vegetables but use a spoon to pop it back on and the batter mix eventually sticks and starts to crisp.
The batter will be lovely and crispy with a kick of heat from the Sechuan peppercorns.
Serve with the dipping sauce and tuck in!