Tempura Baby Carrots - cooking recipe

Ingredients

1/2 cup rice flour
1 cup pastry flour
2 1/2 tsp baking powder
1 None egg, lightly whisked
2 tbsp granulated sugar
2 tbsp mirin (rice wine)
1/4 cup soy sauce
1 None fresh small red chili, thinly sliced
2 tsp sesame seeds, toasted
None None vegetable oil, to deep-fry
2 None bunches baby carrots, trimmed, halved lengthwise

Preparation

Sift flour and baking powder into a large bowl. Add egg and 1 1/4 cups iced water. Using a fork, stir until just combined; don't over mix (lumps will remain visible). Cover batter with plastic wrap and chill for 5 mins.
Meanwhile, place sugar, mirin and soy sauce in a small saucepan over medium heat for 2 mins or until sugar dissolves. Transfer to a small heatproof bowl and let cool. Add chili and sesame seeds. Set aside.
Heat oil in a large heavy-bottomed pot over medium-high heat. Dip carrots in batter, letting excess drain off, then deep-fry for 1-2 mins or until lightly browned and cooked. Drain on paper towels. Serve with dipping sauce.