Method

• Mix up your mayo and stand to one side
• Blanch your sprouts, until al dente, drain and plunge into plenty of iced water to arrest cooking and lock in the colour
• When completely cold drain well again
• Preheat your oil to 190°C
• Whisk your batter together with a fork
• Roll your sprouts in rice flour, then, in lots of 4-6, dunk in the batter, allow excess to drop away, and deep fry until they come to the surface
• Transfer to a mesh rack, covered with paper towels to drain
• Serve without delay, as they are ready, with a dish of miso mayo
• Safety first: always keep the pot lid or a flat oven tray at the ready when deep frying; should your oil ignite, this is by far the safest way to extinguish the flame
• Tip: if you haven’t over heated your oil (in which case it’ll look dark) you can strain it, cool it and store it airtight and use it once again before discarding