Skip to content

Vegetable Tempura

Recipe

Tasty temura battered veggies for everyone to enjoy.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Japanese   |   Starter   |   Dairy Free   |   Vegetarian

  

Ingredients

  • 128g Tempura Batter Mix
  • 400g Vegetables, such as Tenderstem Broccoli, Mushrooms, Butternut Squash, Red Pepper and Courgette
  • Vegetable Oil, for frying

For the Dipping Sauce:

  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Water
  • 1 tsp Honey
  • ½ Spring Onion, thinly sliced
  • 1 tsp Sesame Seeds
  • ½ tsp Dried Chilli Flakes  

  

Method

  1. Heat the vegetable oil in a deep pan to 190°C.
  2. Make up the tempura batter as per the pack instructions.
  3. Slice the vegetables into bite sized chunks, ensure the butternut squash is not too thick, then dip into the batter and fry for 2-3 minutes until golden and crisp.
  4. Mix all the ingredients for the dipping sauce together and serve alongside the tempura vegetables.