Vegetable Tempura

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13 Ingredients

Number of servings

For the dipping sauce

1 cup vegetable stock
1tablespoons wakame seaweed
3tablespoons mirin
3tablespoons dark soy sauce

For the tempura batter

1 egg, yolk
1 cup water, cold
150grams plain flour

125grams broccoli, florets
124grams red capsicum, sliced
124grams pumpkin, sliced
125grams green beans, trimmed
125grams zucchini, sliced
vegetable oil, for deep-frying

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

First make the dipping sauce. Put all the ingredients in a saucepan and heat over a low heat without boiling for 10 minutes. Keep warm.

Step 2 of 4

Meanwhile, heat 5 cm vegetable oil in a wok or deep, heavy-based saucepan until it reaches 180-190°C, or until a cube of bread browns in 30 seconds.

Step 3 of 4

Quickly whisk all the batter ingredients together in a bowl. Dip the vegetables in the batter, a few at a time, add to the hot oil and deep-fry for 2-3 minutes until crisp and lightly coloured. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a moderate oven while cooking the remainder.

Step 4 of 4

Serve the vegetable tempura with the dipping sauce.

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