Tempura Olives with Asian Mustard Dipping Sauce

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Tempura Olives with Asian Mustard Dipping

Sauce

& nbsp;

1/4 cup hot Chinese mustard

2 tablespoons water

 

1 tablespoon reduced-sodium soy sauce

1 tablespoon rice wine vinegar

 

1 tablespoon sugar

1 tablespoon chopped fresh cilantro

vegetable

oil, for frying

1 6 ounce jar Spanish whole queen olives

1 cup prepared

tempura batter

& nbsp;

In a small bowl whisk together mustard, water, soy

sauce, vinegar, sugar and cilantro. Set aside; reserve. Heat 2 inches oil in

deep, heavy saucepan or wok to 350 degrees. Working in batches, dip olives in

batter, allowing excess to drain slightly. Slide gently into hot oil. Fry until

golden, about 1 minute. Drain on wire rack or paper towels. Serve hot with

mustard sauce. Yields 4 servings.

 

 

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