Tempura salt and pepper potatoes with mirin dressing

Potatoes need not be boring any longer. Prepare this recipe for crisp, light, flavoursome potatoes to share as a starter or enjoy all to yourself as a side dish.
Tempura salt and pepper potatoes with mirin dressing
1H 30M



1.Place rice flour and 1 cup of the cornflour in medium bowl; stir in soda water until just combined (batter should be lumpy). Cover; stand 30 minutes.
2.Make roasted salt and pepper spice; preheat oven to 150°C/300°F. Roast salt, cinnamon and star anise on oven tray for 1 hour. Blend, process or grind spices with pepper until powdered. Push spice mixture through fine sieve into small bowl.
3.Make mirin dressing; bring ingredients to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes.
4.Using sharp knife, mandoline or V-slicer, slice potato thinly; pat dry with absorbent paper.
5.Heat oil in large saucepan. Dust potato slices, one at a time, with remaining cornflour, then dip in batter; deep-fry potato, in batches, until golden and tender. Drain on absorbent paper.
6.Sprinkle with roasted salt and pepper spice and serve with mirin dressing.