Vegetable tempura with soy & dipping sauce

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1. Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
2. When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
3. Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

Making tempura batter

Mix this just as you are about to cook. Sift 85g/3oz plain flour and 1 tbsp cornflour with ½ tsp fine sea salt into a large mixing bowl. Whisk in 200ml/7fl oz ice-cold sparkling mineral water along with a few ice cubes using a whisk, but don't over beat. It doesn't matter about a few lumps. Use immediately.

Per serving

471 kcalories, protein 5g, carbohydrate 33g, fat 35 g, saturated fat 6g, fibre 4g, salt 2.08 g

Latest comments and suggestions

• veganonly

  07 November 2007

  veganonly commented on this recipe

  You give the ingredients for the sauce but don't say how it's made - are the ingredients just mixed together?

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• diabetic

  08 November 2007

  diabetic rated and commented on this recipe

  

  Veganonly, yes, simply mix the sauce ingredients together. It's also good if you just use some soy sauce with some wasabi paste mixed up in it. While we were in Japan, one of our friends showed us how he makes his, instead of sparkling water, he uses the cheapest beer he can find, sticks it in the freezer to get as cold as possible before preparing it. He also uses rice flour for the batter which makes it very light and super crispy. We use carrots, a selection of mushrooms, eggplant, zuchinni, sweet potato, potato, broccoli, butternut squash (or any other firm squash), green beans, peppers (both sweet and spicy), celeriac and asparagus and all those work well, but experiment with other veg. It also works great with shrimp/prawns and firm fish for those who do eat them.

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• Jonathan

  09 February 2008

  Jonathan commented on this recipe

  If you are making tempura potatoes or sweet potatoes, do you par boil them first? what is the best length of time to do this for was i do not want them to break apart, not do i want them to be raw! any advice would be greatly received!

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• Alli

  07 November 2008

  Alli commented on this recipe

  Perfect tempura batter. Dipping sauce bitter: I'll omit the lemon zest next time and try frech green chilli.

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Ingredients

• 100g (approx) each of a mix of firm vegetables , cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
• tempura batter (see below)
• groundnut or sunflower oil , for deep frying

FOR THE SAUCE

• 3 tbsp soy sauce
• 3 tbsp dry sherry
• 1 tbsp sugar
• 1 lemon , zest only

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 100g (approx) each of a mix of firm vegetables , cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
• tempura batter (see below)
• groundnut or sunflower oil , for deep frying

FOR THE SAUCE

• 3 tbsp soy sauce
• 3 tbsp dry sherry
• 1 tbsp sugar
• 1 lemon , zest only

Per serving

471 kcalories, protein 5g, carbohydrate 33g, fat 35 g, saturated fat 6g, fibre 4g, salt 2.08 g

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