Courgette tempura

• 2 medium-sized courgettes
• null
• Tempura batter:
• 250ml cold water
• 1 egg yolk
• 180g flour
• 70g corn flour
• 1 pinch of salt
• null
• Sauce:
• 60ml soy sauce
• 60ml sake
• 2 tablespoons sugar
• 1 pinch of dried bonito
• 1 tablespoon nuoc mam sauce (Vietnamese fish sauce)
• 125ml water
• Chopped chives, to taste
• Grated ginger, to taste

For the sauce, mix all the ingredients (except the chives and ginger) in a saucepan and simmer for 5 minutes. Mix all the tempura batter ingredients together and leave to stand for 30 minutes in the refrigerator.

Cut the courgettes with the dark green cone.

Dip the courgette slices in the tempura batter and fry for about one minute at 180°C. Drain on absorbent paper before serving with the sauce garnished with chives and ginger.

Variant: Vary this recipe using vegetables of your choice, sliced using Fresh Express.