Tempura Strawberries

Serves 4

Ingredients:

For the mascarpone dip:

8 ounces/226 g mascarpone cheese
2 tablespoons/30 ml fresh lime juice
2 tablespoons/25 g granulated sugar
2 teaspoons/less than 5 g lime zest
¼ red jalapeno chili, seeded, finely diced

For the strawberries:

Vegetable oil, for deep-frying
3/4 cup/90 g plus 2 tablespoons/15 g all purpose flour
4 tablespoons/50 g granulated sugar
2/3 cup/140 ml cold water
2 ounces/55 g crushed ice
1 pound/454 g fresh large strawberries, hulled and cut in half
Fresh mint sprigs, for garnish

Method:

To make the mascarpone dip:

Stir all the ingredients in a bowl until smooth. Set aside.

To make the batter:

Add enough oil to a heavy based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over medium to high heat to 375°F/190°C. Gently mix 3/4 cup/90 g of flour, 2 tablespoons/25 g sugar, the cold water and ice in a large bowl to until moistened, being careful not to overwork the batter.

Toss the strawberries in a large bowl with the remaining 2 tablespoons/15 g of flour to coat. Working in batches, dip the strawberries in the batter then slowly add them to the hot oil.

Deep fry the strawberries for 1 to 2 minutes or until they are pale golden and crispy. Using a slotted spoon, transfer the tempura strawberries to a paper towel-lined bowl to absorb any excess oil.  Sprinkle the hot tempura strawberries with the remaining 2 tablespoons/25 g of sugar.

Arrange the tempura strawberries on a platter, garnish with mint sprigs and serve immediately with the mascarpone dip.