Lex adores this in the local thai restaurant we go to so I figured I would try making it tonight to end the main course of tempura. It was delish and so easy.
For each person you need:
2-3 small balls swedish glace
20g cornflour plus a little extra
20g self raising flour
55ml sparkling water
1 tsp icing sugar, sifted
1 tsp rapeseed oil
1 tbsp dessicated coconut
oil for deep frying
First sort the ice cream out. Take some small scoops and form into balls (they don't need to be too precise!). Place on a baking sheet and open freeze for at least an hour. Meanwhile make the batter up by placing everything else in a bowl and lightly mixing. Once the oil has come up to frying temperature, dust the ice cream in some cornflour. Dip in the batter till thoroughly coated and then drop into the hot oil. Fry for 30 seconds or so till the batter is crisp. Drain and serve immediately. Who says vegan's can't have fun!
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