Tapioca flour gives a lovely crisp finish when deep fried, so why not take advantage of this feature and indulge in this Japanese favorite.
Served with a dip of coconut amino it makes a delicious starter or snack.
Tapioca flour does not color very well when fried, so I added a pinch of turmeric powder for a golden finish.
Place the tapioca flour in a bowl with a little salt and sprinkle the water evenly over the flour.
Use your fingers to combine the flour with the water, so you get a batter like texture
Heat the oil to 180 degrees (350 F)
Dip the individual pieces of ingredients in the batter and release them slowly in the oil.
Hold them half way so the frying starts, release after a few seconds, this will prevent the individual pieces to stick together.
Fry all ingredients bit by bit for the best result and drain on a rack or kitchen paper.
Lastly drizzle some of the remaining batter in the oil for garnish
Serve the tempura on a sheet of paper with a coconut amino dip
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 162.1 Fat: 0.7g Saturated Fat: 0.1g Sodium: 323.6mg. Sugar: 3.0g Carbohydrate 34.4g Protein: 6.6g Dietary fibre: 3.0g