Tempura Broccolini®

• 2 bunches Broccolini^®
• 2/3 cup greek yoghurt
• 1 tbs mango chutney
• 1/4 cup coriander leaves, finely chopped
• 2 tbs plain flour, extra
• for deep-frying Vegetable oil

Tempura Batter

• 1 cup plain flour,
• 1 cup cornflour,
• 1 tbs mild curry powder,
• 1/4 tsp bicarbonate of soda,
• 1 tsp sea salt flakes, crushed
• 1 3/4 cup chilled soda water,
• 1 egg, lightly beaten

1. Preheat the oven to 160°C fan forced. Combine yoghurt, chutney and coriander. Refrigerate until ready to serve.
2. To make the batter, sift flours, curry powder and bicarbonate of soda into a large bowl. Stir in the salt. Pour in the soda water then egg. Stir gently to combine (do not overmix, the batter should be lumpy).
3. Pour enough oil into a large saucepan or wok so over one-third is full. Heat over medium-high heat. Combine BroccoliniR and extra flour in a bag. Shake to coat. Dip the BroccoliniR, one at a time into the batter. Allow excess to drip off. Cook, in batches, for 1-2 minutes, or until golden. Remove with a slotted spoon to a wire rack over an oven tray. Keep warm in the oven while cooking the remaining BroccoliniR.
4. Serve tempura BroccoliniR with mango & coriander yoghurt.