Five-spice tempura with MYO chilli oil

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By

Alice Zaslavsky

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You can use this tempura batter for any of the bougie brassicas, or just your usual suspects such as regular cauli or broccoli (with the florets split in half lengthways to help accelerate the cook), as well as tofu, mushrooms or even seafood, if you’re so inclined. 

You’ll notice I’ve popped some tomato paste in the chilli oil, which may seem wild at first glance, but once you try it with this decidedly inauthentic umami-rich addition, you won’t go back. For best effect, make the chilli oil at least the night before.

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