Here’s really local dish I’ve used summer vegetables and Holywell Malvern Spring Water. Use the water straight from the fridge to ensure it is ice cold.
Holywell Malvern Spring Water is bottled water which dates back to1622. It is the original source of Malvern Water It is famous for containing nothing at all! http://holywellmalvernspringwater.co.uk/
Watch me make this recipe here! http://www.youtube.com/watch?v=ZJxVUL_zkfc
Our Lizzy’s Vegetable Tempura
- 100g plain flour
- 50g corn flour
- large pinch of salt
- ½ tsp baking powder
- 200ml ice cold sparkling Holywell Malvern Spring Water
- selection of vegetables
- rapeseed oil for shallow frying
Wash and chop a selection of vegetables into large bite sized pieces.
Sift the plain flour, corn flour, baking powder and salt into a bowl. Pour in the sparkling water and whisk well to produce a light batter.
Place a handful of vegetables in the batter.
Heat some oil in a shallow pan or wok. When the oil is hot carefully add the first vegetable piece taking care that the oil does not spit. Add four more pieces and cook until golden on one side.
Carefully turn with a slotted spoon. Remove when golden and drain on kitchen paper.
Continue cooking the vegetables in batches. Serve with a chilli dipping sauce.