- Serves: 4 as a starter
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
For the tempura batter:
- 4 tbsp plain flour
- 4 tbsp cornflour
- 4 tsp cream of tartar
- 40-50 ml sparkling water
For the vegetables:
- 1 red pepper, deseeded and sliced lengthways
- 1 aubergine, cut into 1.5cm thick strips lengthways
- 300 g assortment of mushrooms, such as shitake or oyster
- small bunch of sorrel leaves, or spinach leaves
- 1 sweet potatoes, cut into thin strips
- 1 avocado, sliced into wedges
- 1 litres vegetable oil, for deep frying
For the dressing:
- 2 tbsp mooli (white radish), grated
- 2 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp wasabi
Tips and Suggestions
You can experiment with different types of vegetable for this recipe, just make sure theyre thinly sliced. Why not give courgettes a go next time?
1. For the tempura batter: Heat the oil in a large pan or wok. To test if the oil is hot enough, tear off a small bit of bread and place it in the oil, if it takes about 15 seconds for the bread to turn brown and rise to the top, the oil is ready.
2. In a bowl, whisk the flour, corn flour, cream of tartar, a pinch of salt and then add the sparkling water until the mixture is the consistency of double cream.
3. Dip each slice of vegetable into the batter. Once well coated, place each slice into the hot vegetable oil carefully using a slotted spoon and cook for 1-2 minutes until crispy. Using a slotted spoon, remove the vegetable from the oil and carefully place on a few sheets of kitchen roll to remove any excess oil.
4. For the dressing: Mix the mooli, soy sauce, mirin and wasabi in a bowl until combined.
5. Before eating, spoon some dressing on top of the tempura vegetables or pour the dressing into a small dipping bowl to serve alongside the vegetables.
See more John Torode recipes.
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