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1
Break the tamarind into small pieces and put it in a bowl.
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2
Cover with simmering water.
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3
When the water has cooled, drain.
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4
Discard the water.
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5
Pass the tamarind through a food mill fitted with the fine disk.
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6
Mix the tamarind with the salt, maple syrup, and honey.
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7
Taste and adjust to your preference.
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8
Put the water, vinegar, and sesame and grapeseed oils in a mixing bowl and whisk well.
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9
In a separate bowl, whisk the rice flour, salt, baking powder, and baking soda together.
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10
Add gradually to the wet ingredients, whisking slowly, and continue to whisk until the batter is smooth.
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11
Heat 3 inches of canola oil in a saucepan to 350 to 365F.
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12
Set a baking sheet with a rack on top next to the stove.
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13
Meanwhile, peel and core the apples; cut each into 8 wedges.
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14
Stick a skewer lengthwise into each wedge of apple.
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15
Working in batches, dip each apple wedge into the batter and let the excess dribble off.
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16
Lower into the oil partway and hold for about 10 seconds.
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17
Then lower the wedge in the rest of the way and lean the skewer against the side of the pan.
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18
This two-stage process ensures that the tempura wont stick to the bottom of the pan.
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19
Fry until the batter is pale gold and crisp, about 3 minutes.
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20
Drain on the rack and serve hot, with the dipping sauce.
