- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 10 okra, trimmed
- Salt
- 1 lemon wedge, to serve
- Vegetable oil, for deep-frying
For the tempura batter
- 2 tbsp Japanese mayonnaise
- 2 tbsp plain flour
- 1 tbsp cornstarch
- 2-3 tbsp water, as needed
For the smoked paprika salt
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp fine Korean chilli powder
- ½ tsp vegetable stock powder
Serves: 4 as share plate
Instructions
- Rub the trimmed okra well with salt to remove any of the plant ‘hairs’, then cut into 2 cm pieces. Place into a large bowl with the mayonnaise and mix well to coat. Add the remaining batter ingredients, mixing to a thick batter. Heat enough oil to deep-fry in a small saucepan to 175˚C.
- Deep-fry the battered okra in batches for 4 minutes, until crisp. Use a slotted spoon to transfer the fried okra to a wire rack to drain.
- While the okra is frying, combine the ingredients for the smoked paprika salt in a small bowl and mix well to combine.
- To serve, transfer the okra to a serving plate. Sprinkle with the smoked paprika salt and serve with lemon wedges on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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