Spicy Baked Tempura

Name: Spicy Baked Tempura
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: ['4', '4 portions']
Cuisine: japanese
Ingredients: 200 g yam (peeled and cut into 1/2cm slices); 200 g sweet potato (peeled and cut into 1/2cm slices); 1 small head of broccoli (cut into bite size florets); 60 g cornflour; 1/2 tsp garlic granules; 1/4 tsp chilli powder; 3 egg whites (beaten); 100 g panko breadcrumbs; low calorie cooking spray; 130 g lighter than light mayonnaise; 1/4 tsp sriracha; 1/2 tsp lemon juice; 6 g coriander leaves (finely chopped); 1 lime (cut into 6 wedges); salt and pepper to taste

⏱ 40 mins 🍽 ['4', '4 portions'] 🌶 japanese 🏷 Side dish

This Japanese-inspired dish offers a healthier baked version of tempura. Yam, sweet potato and broccoli florets are coated in seasoned cornflour, egg white and panko breadcrumbs before being baked until crisp. They are served with a tangy and spicy dip made from lighter mayonnaise, sriracha, lemon juice and fresh coriander, accompanied by lime wedges. It's a flavourful and satisfying option for a main or side.

Ingredients

200 g yam (peeled and cut into 1/2cm slices)
200 g sweet potato (peeled and cut into 1/2cm slices)
1 small head of broccoli (cut into bite size florets)
60 g cornflour
1/2 tsp garlic granules
1/4 tsp chilli powder
3 egg whites (beaten)
100 g panko breadcrumbs
low calorie cooking spray
130 g lighter than light mayonnaise
1/4 tsp sriracha
1/2 tsp lemon juice
6 g coriander leaves (finely chopped)
1 lime (cut into 6 wedges)
salt and pepper to taste

Method

Prepare the vegetables by peeling and slicing the yam and sweet potato into 1/2cm pieces, then cut the broccoli into small florets.
Combine the cornflour with garlic granules, chilli powder, and a seasoning of salt and pepper in a bowl.
Place the beaten egg whites in a separate shallow dish.
Put the panko breadcrumbs into another dish for coating.
Take each vegetable piece, first coat it in the seasoned cornflour mixture.
Next, dip the floured piece into the beaten egg whites.
Finally, press the vegetable into the panko breadcrumbs to achieve an even coating.
Arrange all the coated vegetables in a single layer on a baking tray that has been sprayed with low calorie cooking spray.
Bake the vegetables until they become golden and crisp.
While the tempura bakes, prepare the dip by mixing the lighter than light mayonnaise with sriracha, lemon juice and finely chopped coriander leaves.
Serve the hot, baked tempura immediately with the spicy mayonnaise dip and lime wedges on the side.

Nutrition (per serving)

Sodium12 mg

Recipe details

CategorySide dish

Cuisinejapanese

AuthorPinch of Nom