Vegetable Tempura & Rice

• Jasmine Rice(300 g)
• Courgette(2)
• Carrot(2)
• Onion(1)
• All-Purpose Flour(180 g)
• Cornflour(40 g)
• Baking Powder(1 tsp)
• Salt(1 tsp)
• Eggs(1)
• Rapeseed Oil(500 ml)
• Soy sauce(3 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Ginger(1 tsp)
• Green Onions(2)
• Lemon(1)optional

Method

1. 1

   Rinse {Jasmine Rice}, then add to a saucepan with 450ml water. Bring to a boil, cover, lower the heat, and cook until tender. Remove from the heat and let it sit covered.

   ~18 min

2. 2

   While the rice cooks, cut {Zucchini} and {Carrot} into thin batons, slice {Onion} into thin wedges, finely slice {Scallions}, and cut {Lemon} into wedges if using.

   ~10 min

3. 3

   In a bowl, whisk {Soy sauce}, {Rice Vinegar}, {Honey}, and {Ginger} with 2 tbsp water to make a light dipping sauce. Set aside.

   ~2 min

4. 4

   Heat {Vegetable oil} in a deep pan to 180°C.

   ~4 min

5. 5

   Whisk {All-Purpose Flour}, {Cornflour}, {Baking Powder}, {Salt}, and {Eggs} with 220ml cold water until just combined; a few lumps are fine. Dip the vegetables in the batter, then fry in batches for 3–4 minutes until pale golden and crisp. Drain briefly.

   ~8 min

6. 6

   Fluff the rice and divide it between bowls. Top with the vegetable tempura, spoon over a little dipping sauce, scatter with {Scallions}, and serve with {Lemon} wedges on the side.

   ~3 min