Cajun tempura okra with spring onion dipping sauce

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Ingredients

  • For the tempura batter:

  • 225 g plain flour
  • 225 g cornflour
  • 1 tbsp caster sugar
  • 450 ml carbonated water
  • Peanut oil, for frying
  • 900 g fresh okra stem removed and halved
  • 3 tbsps Cajun seasoning
  • Sea salt, for seasoning
  • Spring onion dipping sauce, recipe follows

  • For the spring onion dipping sauce:

  • 450 g sour cream
  • 225 g chopped spring onions
  • 4 tbsps honey
  • 1 tsp cayenne pepper
  • 1 tsp salt

Use imperial measurements

Method

How to make Cajun tempura okra with spring onion dipping sauce

For the Cajun tempura okra:

1) Whisk tempura ingredients together and let chill.

2) Heat peanut oil in deep-fryer or a large Dutch oven to 190C.

2) In a shallow plate or bowl, add flour and 1 tablespoon Cajun seasoning and mix well.

3) Season okra with 2 tablespoons Cajun seasoning. Dip okra in seasoned flour and then in tempura batter and place in oil, one at a time and fry until golden, about 4 minutes.

4) Remove to a paper towel lined sheet tray. Season with salt.

5) Serve with the spring onion dipping sauce.

For the spring onion dipping sauce:
1) In a medium sized bowl, whisk together all ingredients.

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