Vegetable tempura with soy dipping sauce
This recipe creates light and crisp Japanese-style vegetable tempura, ideal as a starter, snack or a vegetarian main course. A simple batter coats pieces of aubergine, broccoli, courgette and other firm vegetables, which are deep fried until golden. The tempura is served immediately with a tangy dipping sauce made from soy, sherry and lemon zest. The entire dish can be prepared and cooked in about 25 minutes, serving four people.
Ingredients
- 100g (approx) each of a mix of firm vegetables cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
- tempura batter (see below)
- groundnut or sunflower oil for deep frying
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 1 tbsp sugar
- 1 lemon zest only
Method
- Set your oven to 150C/fan 130C/gas 2. Combine the soy sauce, dry sherry, sugar and lemon zest in a small bowl to make the dipping sauce. Prepare the tempura batter as directed. Line a baking tray with kitchen paper. Fill a deep pan or wok one third full with oil and begin to heat it, keeping your frying basket or slotted spoon ready.
- Once the oil temperature reaches 190C, briefly coat a few vegetable pieces in the batter, allowing any extra to drip off, and carefully place them into the hot oil. Avoid overfilling the pan. Fry for about 2 mins until they turn a light golden colour and become crisp, then transfer to the paper-lined tray to drain.
- Continue with the rest of the vegetables in batches, coating them in batter just before frying. Ensure the oil returns to 190C between each batch. To keep the tempura crisp, place the cooked pieces in the warm oven with the door slightly open. Serve straight away on a warmed plate with the prepared sauce for dipping.
Nutrition (per serving)
Calories471 kcal
Fat35 g
Saturates6 g
Carbs33 g
Sugars4 g
Fibre4 g
Protein5 g
Sodium832 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySnack
Cuisinejapanese
DietVegetarian
