Baby Vegetable Tempura

This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.

Please visit our advertisers to help fund our site!

Baby Vegetable Tempura

Portions: 4 portions

Preparation: 5 minutes

Cooking: 5 minutes

Ingredients

Vegetables

  • 4 baby courgettes, trimmed and cut in half
  • 8 baby corn
  • 8 baby asparagus, trimmed
  • 8 baby carrots, halved if they are on the large side
  • 8 mange touts
  • 4 small button mushrooms halved
  • 6 tbps rice flour or cornflour
  • oil for deep frying

Batter

  • 1 egg yolk, beaten
  • 200g plain flour
  • 200ml iced water

To Serve

  • 200g daikon (horseradish), peeled and grated
  • 4 tbsp Japanese pickled ginger
  • 100ml light Japanese Soy Sauce
  • 4 tsp wasabi

Method

  1. Vegetables: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C. Place the flour in a bowl and coat the vegetables in it.
  2. Batter: Place the water and egg yolk in a bowl and beat them together. Add the flour to water and stir it in with a fork or chop sticks briefly, the batter should be lumpy. Use the batter immediately.
  3. To Cook: place the vegetables in the batter and cook them in batches in the hot oil for 1-2 minutes each. Remove them from the oil and drain on kitchen paper. Keep them warm while you prepare the remaining vegetables.
  4. To Serve: Distribute the vegetables evenly among 4 plates. Place a tablespoon of the daikon and pickles on the side of each plate. Distribute the sauce among 4 small sauce bowls or ramekins with a small teaspoon of wasabi in the centre. Serve.