Sweet pepper tempura
Average rating:
These deep-fried peppers - served with a sweet homemade dip - make the perfect finger food for parties
-
Makes: 24
Ingredients
For the jam:
- 1 red pepper, sliced
- ½ onion, sliced
- 4 hot sweet piquante peppers (eg Peppadew), sliced
- 1 tbsp olive oil
- 75g caster sugar
- 230g can tomatoes
- Seasoning
For the tempura:
- 85g plain flour
- 1 tbsp cornflour
- ½ tsp fine sea salt
- 200ml ice cold sparkling mineral water.
- 24 mild sweet piquante peppers (eg Peppadew), drained and dried
- Groundnut or sunflower oil, for frying
Method
- First, make the jam: heat the oil in a large pan, add the peppers and onion. Cook for 5 minutes without colouring. Add the peppers and continue to cook for a further 5 minutes. Add the sugar and tomatoes and season and cook gently for 20 minutes or until the mix become jam-like. Leave to cool for 5 minutes. Place the jam into a processor and mix until the mixture is smoother but still with texture.
- To make the batter, Sift the plain flour and cornflour with the sea salt into a large mixing bowl. Whisk in the ice-cold sparkling mineral water - don't over beat and use immediately.
- Heat the oil. Dry the peppers lightly with kitchen paper. Dip some of the peppers briefly into the batter, shake off any excess, and then lower straight into the hot oil. Don't crowd the oil. Fry for about 1 minute until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining peppers in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch.
- Serve the tempura alongside the pepper jam.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
