Ingredients
For the tempura
300ml/½ pint vegetable oil, for deep frying
50g/1¾oz plain flour
50g/1¾oz cornflour
100ml/3½fl oz sparkling water
4 spring onions, cut in half
1 Little Gem lettuce, cut into quarters
For the dressing
1 tsp Dijon mustard
2 tbsp olive oil
½ tsp white wine vinegar
1 tbsp runny honey
1 tbsp chopped fresh parsley
Method
1. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the plain flour, cornflour and sparkling water into a bowl and mix well to make a smooth batter.
3. Dip the spring onions and lettuce into the batter to coat, then carefully place them into the hot oil. Deep fry for 3-4 minutes until golden-brown, then remove from the oil using a slotted spoon and drain on kitchen paper.
4. For the dressing, place all of the dressing ingredients into a bowl and mix well.
5. To serve, place the tempura onto a plate with the dressing drizzled over.
