Vegetable Tempura Cooking Recipe

Vegetable Tempura Cooking Recipes

Ingredients :

125 g





60 g



Batter :

1 cup


1 cup


Dipping Sauce :

1/4 cup

2 tbsp

2 tbsp

1 tbsp


small onion

small red capsicum

small green capsicum


green beans

light vegetables oil, for deep frying

plain flour, for dusting


iced water

egg yolk

plain flour, sifted



soy sauce

lemon juice

mirin (sweet Japanese wine)

sake (Japanese rice wine)

Method :
  1. Cut the broccoli into small florets, leaving the stalk on.
  2. Finely slice the onion, and cut the capsicums and the carrot into very thin strips.
  3. Cut the beans to the same length, and cut in half lengthways.
  4. To make batter : whisk the water and egg yolk in a bowl.
  5. Sprinkle the flour over the top and stir in lightly with chopsticks or a fork until just combined.
  6. The mixture will be lumpy.
  7. Half fill a medium heavy based pan with the oil and heat it to hot.
  8. Dust the vegetables in flour, shaking off any excess.
  9. Using tongs, gather a small bunch of vegetables (about two pieces of each kind of vegetable) and dip into the batter, pushing any lumps to one side; allow the excess to drain off.
  10. Carefully lower the bunch of vegetables into the oil.
  11. Hold submerged in the oil for a few seconds until the batter begins to set and the vegetables hold together.
  12. Release from the tons and cook until crisp and golden.
  13. Drain on paper towels.
  14. Repeat until all the vegetables are cooked.
  15. Serve immediately with the dipping sauce.
  16. To make dipping sauce : Place all the ingredients in a bowl whisk until the sauce is combined.

Serves 4 - 6

Preparation : 30 minutes

Cooking : 15 minutes

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