Okra tempura

1. Heat the deep fat fryer to 180 °C.
2. Cook the okras with a pinch of salt of boiling water in approx.3 minutes. Drain and rinse under cold running water to stop the cooking process. Pat them dry. Make a shallow slice in one side of the okra. Carefully stuff them with the feta cheese.
3. Finely chop the shallot and the tomato. Finely chop the basil Mix the shallot, tomato and basil with the tomato purée. Press the garlic and add. Add 2 tablespoons of water and the honey. Season the dip with salt and pepper.
4. Make a tempura batter using the egg yolks, flour, salt and water by beating the ingredients briefly with a whisk. Dip the stuffed okras into the batter. Fry the okra in small portions in the deep fryer for approx. 5 minutes until crispy and golden brown. Drain the okras on kitchen paper.

Serve with the tomato dip.