Vegetable Tempura in Paprika Batter

For vegetable tempura in paprika batter, first wash vegetables, cut in half and cut into bite-sized pieces about 1 cm thick.

For the tempura batter, mix flour, starch, paprika powder, baking powder and salt well in a bowl. Stir in ice cold water until a homogeneous dough is formed.

Fill a pot (5-6 cm high) with oil and heat.

Pull vegetables through the tempura batter and carefully slide into the hot oil. Fry on both sides until golden brown and then drain on paper towels.

Mix mayonnaise with cayenne pepper, the juice of half a lime and sesame oil and serve together with the vegetable tempura in paprika batter.

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