Vegetable tempura

    40 min

    Crisp and delicious vegetable tempura makes an impressive Japanese starter. Serve with the dipping sauce, or serve with simply soy sauce if you prefer a vegetarian option.


    Yorkshire, England, UK
    14 people made this

    Serves: 6 

    • 1 sweet potato, peeled and sliced into rounds
    • 1 onion, sliced into half moons
    • 1 pepper (any colour), sliced
    • 100g shiitake mushrooms
    • 100g green beans, trimmed
    • vegetable oil for deep frying
    • For the batter
    • 450ml chilled water
    • 2 egg yolks
    • 200g plain flour
    • For the dipping sauce
    • 2 tablespoons light soy sauce
    • 1/8 teaspoon dashi granules
    • 2 tablespoons mirin

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Combine sauce ingredients; whisk well and set aside.
    2. For the batter, combine water and egg yolks; whisk well. Sift in the plain flour and whisk till just combined. (Batter will be a bit lumpy.)
    3. Heat the vegetable oil in a wok or deep saucepan till very hot, but not smoking. Start dipping pieces of veg into the batter, then transfer immediately to the hot oil. Fry in batches, being sure not to overcrowd the pan.
    4. When golden brown, remove from the oil and transfer to kitchen paper to soak up any excess oil. Repeat till all of the veggies have been used. Serve hot with dipping sauce.


    Vegetable tempura
    Vegetable tempura

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