Vegetable Tempura

This vegetable tempura is served with a delicious dipping sauce. This dish would work well as a starter or as a moreish nibble to share with friends. Serve as soon as possible after cooking for maximum crispiness.

Vegetable Tempura

Skill level: Basic

Print this recipe

Servings: Serves: 4, as a starter or snack

Nutritional Information:

Per serving (314g)

Calories 305, Fat 1.4g, Saturates 0.3g, Sugars 16g, Salt 4.2g

Ingredients

For the tempura batter

85g (generous 2/3 cup)

Plain Flour

30g (1/4cup)

Cornflour

1 tsp

Sea Salt Flakes

240ml (1 cup) Ice Cold

Sparkling Water

Vegetable oil, for deep frying

For the vegetables

100g (2/3 cup)

fine green beans, trimmed

red pepper, cut into rings

1 small

courgette, sliced

6-8

mushrooms, halved

A few

Fresh Basil Leaves

Small handful

Spinach Leaves, well washed

For the dipping sauce

60ml (1/4 cup)

Dark Soy Sauce

cloves garlic, peeled and grated

2 cms

Fresh Ginger, peeled and finely grated

red chilli, finely chopped

2 tbsp

Rice Vinegar

3 tbsp

Sriracha

2 tbsp

Maple Syrup

Lime, juice only

Method

Place a large, heavy-based pan over a medium-high heat and fill one third full with vegetable oil. Line a plate with several layers of kitchen paper and set aside.

Mix together all the ingredients for the dipping sauce in a small bowl and set aside.

When the oil is almost hot enough to fry, mix together the dry ingredients for the batter in a shallow bowl. Pour in the sparkling water and mix everything together quickly and briefly, not worrying too much about small lumps.

In batches, dip the prepared vegetables into the batter and carefully drop them into the hot oil. Take care not to overcrowd the pan.

Fry for 2-3 minutes, until crisp but not golden. Then remove from the oil with tongs or a slotted spoon, before draining on the kitchen paper.

Repeat this process until all the vegetables have been used. Serve hot, with the dipping sauce on the side.

Vegetable Tempura

Vegetable Tempura