Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1L sunflower oil (for deep-frying)
- 2 1/2 cup plain flour
- 2 1/4 cup Woolworths sparkling water, chilled
- 1 small sweet potato, thinly sliced
- 1 zucchini, thinly sliced diagonally
- 1 red capsicum, halved, deseeded, cut into 1.5cm-thick slices
- 1 bunch broccolini, trimmed
- 1/3 cup vegan mayonnaise
- 2tablespoons capers, drained, roughly chopped
- 2tablespoons dil, coarsely chopped (plus extra sprigs to serve)
- 1 lemon, juiced
Nutrition per serving
10000kJ
Protein
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make crispy vegetable tempura in just 30 minutes. Serve it with a zingy vegan mayo and caper dip for a fresh twist on a Japanese classic.
Method
Step 1 of 4
Heat oil in a wok or large saucepan over high heat until oil reaches 180°C. Place a wire rack over a paper towel- lined baking tray.
Step 2 of 4
Whisk 2 cups flour and sparkling water in a large bowl until smooth. Place remaining flour in a separate bowl. Working in batches, dip vegetables in flour, shaking off excess, then dip in batter to coat.
Step 3 of 4
Working in batches, fry vegetables, for 2 minutes or until tender and batter is golden and crisp. Transfer to rack.
Step 4 of 4
Meanwhile, combine mayonnaise, capers, dill and lemon juice in a small bowl. Season tempura vegetables with pepper and scatter over extra dill. Serve with sauce.
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