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- July Seasonal Recipes
- Fennel tempura with wasabi mayonnaise and samphire
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Ingredients
- 120 g of self-raising flour
- 1 medium egg
- 350 ml of ice-cold sparkling water
- 90 g of samphire
- 2 tsp of mirin
- 2 tsp of soy sauce
- 0.5 tsp of sesame oil
- 0.25 tsp of caster sugar
- 0.5 tsp of sesame seeds
- 2 tsp of wasabi paste, plus extra to taste
- 5 tbsp of mayonnaise, plus extra to taste
- 300 ml of vegetable oil, for deep frying
- 1 large fennel, cut into thin wedges