PUMPKIN TEMPURA

A sweet and spicy combo

INGREDIENTS (SERVES 4) FOR THE DIP • 50ml soy sauce• 2tbsp rice wine vinegar• 1 garlic clove• 1cm piece of ginger• 1 small red chilli FOR THE TEMPURA • 1 pumpkin (approximately 1kg)• 1 litre vegetable oil• 150g self-raising flour• 1½ tbsp cornflour• 1½ tsp baking powder• ½ tsp sea salt• 12 sage leaves• 225ml sparkling water• 4 red chillies 1 Peel and crush the garlic cloves. Peel and finely grate the piece of ginger. De-seed and finely dice the red chillies. Finely chop four of the sage leaves. 2 Make the dip by combining all of the dip ingredients in a small bowl, and set aside. 3 Cut the pumpkin in half lengthways, peel and de-seed the pieces. Cut it into slices 2cm wide and set aside. 4 Heat…

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Mindful Christmas (Digital) - 1 Issue, Mindful Christmas 2019

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