Tempura Wasabi Crisps

==Description==
Makes Lots 
===Ingredients===
* 1 125ml Jar Wasabi root in sake. 
* 1 60ml Jar Namida® Wasabi Mayonnaise. 
* vegetable oil, for frying 
For Batter 
* 1 large egg 
* 100g (4 oz) plain flour sifted 
* 150 ml (¼ pint)cold water 
===Directions===
1) Thinly slice Wasabi root. 
2) Drink sake or serve with crisps . 
To make the batter. 
1) Lightly beat the egg until the yolk is broken and starting to blend with the white. 
2) Stir in the flour and the water, until just combined, do not over mix the batter; there should be a few lumps in the mixture. 
3) Set the batter bowl in a larger bowl filled with ice cubes or crushed ice. 
To cook the crisps. 
1) Heat about 12 cm (4") of vegetable oil in a deep heavy based pan to a temperature of 180°C/350°F or until a cube of bread browns in 30 seconds. 
2) Dip the thinly sliced Wasabi root into the batter and then carefully slip them into the hot oil. 
3) Fry the crisps five at a time for about 30 seconds until the batter is golden and very crisp. [They normally float when cooked.]. 
4) Drain on kitchen paper, and keep warm while frying the remaining crisps. 
5) Serve at once with the Namida® Wasabi Mayonnaise. 
===Other Links===
==See also==
Category:New Zealand Vegetarian
Category:Vegetarian Category:Recipes
Category:New Zealand Recipes
category:Wasabi Recipes
category:vegetable oil Recipes
category:flour Recipes
category:Mayonnaise Recipes
category:water Recipes
category:flour Recipes
category:sake Recipes
category:ice Recipes
category:egg Recipes
category:oil Recipes
category:yolks Recipes