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Melon and ginger tempura
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 4
Janet Brinkworth deep fries honeydew melon in a sweet stem ginger batter - try it with vanilla ice cream
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Ingredients
- 150g plain flour
- 3 tbsp caster sugar
- 1 Egg
- 50ml stem ginger syrup
- 1 lime, juice only
- cold water, to loosen
- 1 honeydew melon, peeled and cut into 2cm wide slices
- vegetable oil, for deep frying
Method
1. Heat the oil in a medium saucepan, ready for to use for deep frying. Whisk together the flour, sugar and egg in a mixing bowl.2. Add the ginger syrup and whisk to a thick paste. Add the lime juice and enough water to make a thick batter.
3. Drop the melon slices, a few at a time, into the batter, tossing to coat.
4. Carefully drop the melon into the hot oil. Fry for 1 minute, turning a couple of times with a slotted spoon. Remove with the spoon and transfer to absorbent paper to drain.
5. Repeat with the remaining melon and serve straight away.
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