Cauliflower tempura with anchovy mayonnaise

Are you, like us, crazy about drinks and snacks? But would you like something other than cubes of cheese and slices of sausage to go with them? Then we have the ultimate bite for your next-level drinks platter: cauliflower tempura with anchovy mayonnaise. Who knew fried vegetables could be so delicious?

When it comes to tempura, the fresher, the better. It is therefore important to make the batter quickly and fry the vegetables as soon as possible. The temperature difference between the ice-cold batter and the piping-hot oil is what creates that ultimate crispy bite. We serve this cauliflower tempura not with soy sauce, but with anchovy mayonnaise: a reference to the Portuguese missionaries and traders who brought tempura to Japan in the sixteenth century.

Method
1. For the anchovy mayonnaise, whisk 2 egg yolks with the mustard and 1.5 tablespoons of lemon juice. Gradually add the olive oil while whisking. Whisk the mixture into a smooth mayonnaise. Whisk in the vinegar, anchovies and remaining lemon juice. Season with salt and pepper.

2. For the cauliflower tempura, mix the rice flour with the cornflour, curry powder, and salt and pepper. Whisk in 2 egg yolks. Gradually pour in the sparkling water while whisking, and mix everything into a batter.

3. Heat the oil in a heavy-based pan to approximately 180 °C. Quickly coat the cauliflower florets in the batter and fry them in small batches for a few minutes until golden brown and crisp. Until everything has been fried, leave the tempura to drain in a colander lined with kitchen paper. Serve immediately with the anchovy mayonnaise.

Tip: make sure the ingredients for the anchovy mayonnaise are at room temperature. You can easily prepare the mayonnaise a day in advance. Store the mayonnaise in a sealed jar in the refrigerator.

Wine tip
The million-dollar question, of course, is which wine to serve with this. A fresh white wine goes with a fried bite like a glove. Sauvignon Blanc, for example. If you also want something different wine-wise, then Verdejo from Spain’s Rueda is a wonderful alternative. Just as crisp, aromatic and green-grassy, with refreshing grapefruit and lemon notes. Take the Enaria Verdejo, for example; incredibly delicious with this cauliflower tempura, and also with shellfish, white fish or tapas.

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