Broccoli and Cauliflower in Tempura Dough with Dip

For broccoli and cauliflower in tempura batter, heat oil to 180 °C. Clean broccoli and cauliflower, wash and cut into bite-sized pieces.

Salt, pepper, pull through the batter and fry out in the oil.

Mix the contents of the tea bag, lemon juice and yogurt and serve as a garnish to the broccoli and cauliflower in tempura batter.

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