Updated Wednesday, August 11th, 2004
Total Time: 30
Yield: 4 to 6 appetizer servings
To make the dipping sauce, whisk together soy sauce, vinegar, mirin, sugar, sesame oil, lime juice, chile pepper flakes, and scallions. Set aside.
When oil is heated, dip pieces of apple and sweet potato in tempura batter and submerge in oil, four at a time, making sure pieces do not touch. Turn frequently with a slotted spoon until golden, about 1-1/2 to 2 minutes. Transfer to paper towels. Serve immediately with dipping sauce.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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