Vegetable Kakiage with Wasabi Mayo

Serves 4

Time 30 minutes

Ingredients

2 potatoes, grated, skin on

1 carrot, julienned

2 spring onions, thinly sliced on the diagonal

1 small bunch enoki mushrooms, separated

⅔ cup plain flour

½ cup cold soda water

Salt

1 tbsp wasabi paste

½ cup kewpie mayonnaise

Lemon wedges to serve

Oil for frying

Method

Heat oil in a heavy based frying pan, approx 2 cm deep.

Place all the vegetables in a large bowl. Add the flour and toss to coat. Add cold soda water and mix gently to combine.

Using a wide spatula, place approx ¼ cup quantity of the vegetable mix onto a spatula and place into oil using another spatula to slide the mix off. Repeat with remaining veg, frying in batches. Cook each kakiage for a couple of minutes on each side until golden and crispy. Remove with tongs or a slotted spoon and place on a tray lined with paper towel. Season with salt while hot.

Stir the wasabi and kewpie mayo together to make the dipping sauce. Serve the kakiage with the wasabi mayo and lemon wedges.