Cajun tempura okra with green onion dipping sauce
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
For the tempura batter
125g plain flour
125g cornflour
1 tbsp sugar
500ml soda water
For the Cajun tempura okra
Peanut oil, for frying
125g plain flour
3 tbsp Cajun seasoning
1kg fresh okra, stems removed, halved
Salt, for seasoning
For the green onion dipping sauce
60ml honey
100g chopped green onions
500g sour cream
1 tsp cayenne pepper
1 tsp salt
1) Whisk the tempura ingredients together and let chill.
2) Heat the peanut oil in a deep-fryer or a large Dutch oven to 190C/Gas 5.
3) In a shallow tart dish, add the flour and 1 tablespoon of the Cajun seasoning and mix well.
4) Season the okra with 2 tablespoons of the Cajun seasoning. Dip the okra in the seasoned flour and then in the tempura batter and place in the oil, one at a time, and fry until golden, about 4 minutes. Remove to a paper towel-lined sheet tray. Season with salt.
Serve with the green onion dipping sauce.
Green onion dipping sauce:
In a medium sized bowl, whisk together all of the ingredients.
2) Heat the peanut oil in a deep-fryer or a large Dutch oven to 190C/Gas 5.
3) In a shallow tart dish, add the flour and 1 tablespoon of the Cajun seasoning and mix well.
4) Season the okra with 2 tablespoons of the Cajun seasoning. Dip the okra in the seasoned flour and then in the tempura batter and place in the oil, one at a time, and fry until golden, about 4 minutes. Remove to a paper towel-lined sheet tray. Season with salt.
Serve with the green onion dipping sauce.
Green onion dipping sauce:
In a medium sized bowl, whisk together all of the ingredients.
