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Tempura Vegetables with Dipping Sauce

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 12 as a first course
To minimize the spattering when making tempura, be sure the vegetables are dry before you coat them in batter. Fry only a few pieces at a time to prevent them from sticking together.
For Sauce:
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons dry sherry
1 tablespoon finely chopped spring onion
1 teaspoon sugar
1 teaspoon sesame seed
Few splashes bottled hot chili sauce
For Tempura:
7 oz plain flour
1/4 teaspoon bicarbonate of soda
1/8 teaspoon salt
1 beaten egg yolk
13 fl oz ice water
peanut oil or cooking oil for deep frying
1 pound cut-up mixed fresh vegetables, such as asparagus, green beans, Chinese long beans; carrots, sweet or white potatoes, or parsnips; broccoli florets; mushrooms; zucchini (courgettes) or eggplant (aubergine); and/or bell pepper (capsicum) strips
Tempura Vegetables with Dipping Sauce Recipe at
FOR SAUCE: In a small mixing bowl combine soy sauce, orange juice, sherry, spring onion, sugar, sesame seed, and hot chili sauce. Set aside.

FOR TEMPURA: In a medium mixing bowl stir together flour, bicarbonate of soda, and salt. Make a well in the centre. Combine egg yolk and ice water; add all at once to flour mixture. Stir just till combined (a few lumps should remain).

In a deep, heavy saucepan or deep fryer heat 2- in of oil to 365 degrees F. Dip completely dry vegetables into batter, a few pieces at a time, swirling to coat. Fry a few pieces at a time in hot oil for 2-3 minutes or till golden, turning once. Using a wire skimmer or slotted spoon, remove vegetables from oil.

Drain on a wok rack or on paper towels. Keep warm in a preheated 300 degree F oven while frying remaining pieces. Serve warm with dipping sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12 as a first course
Calories: 111
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 16g
Sodium: 278mg
% Cal. from Fat: 32%
Cholesterol: 18mg
Protein: 3g
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