Vegetable tempura with soy & dipping sauce

Vegetable tempura with soy & dipping sauce

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(4 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins

Easy

Serves 4
These crisp Japanese-style treats are great for nibbles or a veggie main course.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal471
  • fat35g
  • saturates6g
  • carbs33g
  • sugars4g
  • fibre4g
  • protein5g
  • salt2.08g
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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

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the sauce

  • 3 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp dry sherry
  • 1 tbsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 lemon, zest only

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments (9)

suzlovescake's picture
2.5

I used the tempura part of this recipe to deep fry stuffed courgette flowers. I didn't use as much water as suggested in the recipe as it reached the consistency I wanted, and it worked a treat! Produced a crisp batter that covered the veg evenly and wasn't too thick or thin.

sandypandy77's picture
5

Went down very well in our house last night. We used asparagus, peppers, baby corn, broccoli and prawns. The prawns were Gorgeous. Used sweet chilli dipping sauce instead. Will definitely be making again.

princesskittykat's picture
5

Great recipe. Really easy and impressive as a dinner party starter. Don't be intimidated by the deep frying, it's well worth the effort, but remember don't put too many in at once as you'll bring down the temperature of the oil. Kebabthief, no, no need for egg in japanese tempura, were the vegetables completely dry before sticking them in the batter? SammyDBoo, you can use rice flour instead of cornflour.

kebabthief's picture

I found that the batter didn't stick to the vegetables very well, so it was like having deep fried vegetables with tiny little bits of batter stuck to them.

Shouldn't there be an egg in the batter?

sammydboo's picture

Is there an alternative to corn flour that can be used?

alan-brown's picture

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

po_na_na's picture

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!

shelltel's picture
5

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.

veganonly's picture

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

Questions (0)

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Tips (1)

Pee's picture

Hubby is a huge fan of king prawns and I use the tempura batter to do tempura king prawns; few mins in the fryer and some sweet chilli sauce for dipping; perfect.

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