INGREDIENTS
1
Aubergine, medium
1
Butternut squash or sweet potato, small
2
Courgettes, medium
1
Spring onion
4 tsp
Maple syrup
3 tbsp
Tamari or soy sauce
1 tsp
Baking soda
2 tbsp
Cornflour / cornstarch
1 5/8 cups
Rice or white cake flour
2 cups
Neutral-tasting oil
1 tbsp
Rice wine vinegar
1 tsp
Sesame oil, toasted
1 cup
Fridge-cold sparkling water
1
About 20 ice cubes
3 tbsp
fridge-cold, reduced aquafaba*