 Serves 4, vegan |
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I developed this recipe some years ago and have included it here because you could argue it
is a type of tempura. It is absolutely delicious and very simple to make as long as you
have a deep fat fryer.
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Ingredients 250g (1 cup) self raising flour 140g (5oz) ground rice 1 teaspoon of vanilla extract 100g (½ cup) caster sugar 250ml (1 cup) soy cream or milk approx 250ml (1 cup) water 1 large mango Caster sugar for dipping Vegetable oil for deep frying |
Whisk together the self raising flour, ground rice, vanilla, caster sugar, soy cream and water to form a thick batter. This batter will keep several days in the fridge. |  |
| Peel you mango or whatever fruit you wish to use and cut it into slices. |  |
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| Bring a deep fat fryer or a pan of oil (Be careful!!) to a temperature of about 180°C (356°F). Dip the slices of mango into the batter and fry them both sides. |  |
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| Drain well on kitchen paper, roll in some caster or icing sugar, and serve warm. They are also great cold. |  |
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