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Children love this and meat lovers will feel satisfied!

The smoked Tempeh is available in many natural food stores or if you use fish choose something like Cod or Halibut.

I love this Tempura with something light like noodles and broth and some steamed vegetables or served as a snack or appetizer.

Ingredients:

• 1 block Yakso Tempeh
  or 1 lb (1/2kilo) white meat fish filets
• 1 red bell pepper
• organic deoderised sunflower deep fry oil
  

Ingredients tempura batter:

• 75 gr corn starch or arrowroot powder
• 200 gr 85% spelt flour
• 1 tsp sea salt
• 150 ml pilsner beer
• 200 ml cold water
• 1 tsp baking powder

Ingredients dipping sauce:

• zest of ½ orange
• 4 Tbls orange juice
• 1 Tbls rice vinegar
• 1 Tbls rice syrup
• 1 Tbls shoyu

Ingredients for marinade:

• 1 Tbls fresh ginger juice
• 1 Tbls shoyu

Instructions:

1. Cut Tempeh into 18 finger size pieces.
2. Place in steam basket and steam for 30 minutes.
3. Cut bell pepper in half, trim off white and remove seeds. Cut into 3cm pieces.

1. Combine corn starch, flour and sea salt together, set aside 1/3 for dusting.
2. Measure water and beer and whisk into flour briefly, refrigerate for 20 min.
3. Grate the ginger and squeeze out the juice, combine with shoyu.
4. Toss marinade with steamed Tempeh.
5. If using fish, rinse in cold water, dry with paper towel and cut into 3 cm wide pieces.
6. Marinate in the ginger shoyu marinade.

1. Heat oil in heavy bottomed deep fry pan.
2. Check if oil is hot by dropping a bit of batter in, if it sinks to the bottom and rises immediately, the oil is ready.
3. Add the baking powder to the tempura batter and whisk briefly.
4. Flour the Tempeh and paprika and then dip in batter - fry 4-5 pieces at a time.
5. Fry until golden brown.
6. Remove to paper towels to drain.

Serve immediately with dip sauce.