Baby Vegetable Tempura

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.

4 portions
Prep: 5 minutes
Cook: 5 minutes



  • 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


  • 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


  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.