Directions

1. 1. Using a sharp knife or a mandolin, slice She aubergines into thin batons. Halve, seed and slice the red peppers thinly.
2. 2. Make the dip. Mix together all the ingredients in a bowl and stir until the sugar has dissolved- Cover with clear film (plastic wrap) and set aside.
3. 3. Make the tempura batter. Set aside 30ml/2 tablespoon of the flour. Put the egg yolks in a large bowl and beat in the iced water. Tip in the remaining flour with the salt and stir briefly together the mixture should resemble thick pancake batter but be lumpy and not properly mixed. If it is too thick, add a little more iced water. Do not leave the batter to stand; use it immediately.
4. 4. Pour the oil for deep-frying into a wok or deep-fryer and heat to 190C/375°F or until a cube of bread, added to the oil, browns in about 30 seconds
5. 5. Pick up a small, haphazard handful of aubergine batons and pepper slices, dust it with the reserved flour, then dip it into the batter. Immediately drop the batter-coated vegetables into the hot oil, taking care as the oil will froth up furiously. Repeat to make two or three more fritters, but do not cook any more than this at one time, or the oil may overflow
6. 6. Cook the fritters for 3- 4 minutes, until they are golden and crisp all over then lift them out with a metal basket-or slotted spoon. Drain thoroughly on kitchen paper and keep hot.
7. 7. Repeat until all the vegetables have been coated in batter and cooked. Serve immediately, with the dip.
8. VARIATIONS:
9. 8. Tempura batter is also good with pieces of fish or whole shellfish, such as large prawns (jumbo shrimp) or baby squid, as well as with a variety of vegetables.