Vegetable tempura with soy & dipping sauce

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• 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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• SammyDBoo

  21 December 2009

  SammyDBoo commented on this recipe

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

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• kebabthief

  04 April 2011

  kebabthief commented on this recipe

  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?

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• kittykat

  28 July 2011

  kittykat rated and commented on this recipe

  

  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.

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• sandypandy

  07 April 2013

  sandypandy commented on this recipe

  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.

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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 10 - 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, sugar 4g, salt 2.08 g

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