Cajun tempura okra with spring onion dipping sauce

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

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
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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