Tempura Mixed Vegetables with Chilli Sauce
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recipe by Cormac Walsh
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 2403
Crunchy vegetables in a light, crisp tempura batter. The key to mastering tempura batter is to use chilled beer or soda water for a super light result. Any firm vegetables would work well here. Serve as a snack or a light starter. 1
recipe updated 12 Jan 2021
Ingredients
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- Red bell pepper
- 1
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- Scallion
- 6
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- Plain flour
- 25 g
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- Cornflour
- 50 g
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- Salt
- 1 pinch
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- Egg
- 2
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- Beer
- 75 ml
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- Vegetable oil
- 960 ml
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- Baby sweetcorn
- 150
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- Broccoli
- 150 g
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- Asparagus
- 100 g
Tools
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Whisk
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Paper towels
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Medium bowl
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Saucepan
Step preview
- Sift plain flour into a clean medium bowl
- Sift cornflour into the batter
- Add salt to the batter
- Beat egg the batter
- Whisk lightly
- Add beer to the batter gradually
- Whisk continuously until smooth
- Add vegetable oil to a clean saucepan
- Heat - 190°C
- Add red bell pepper, baby sweetcorn, broccoli, asparagus and scallion to the batter
- Transfer batter to saucepan bit by bit
- Fry until light golden - approx 2 min
- Remove with slotted spoon
- Pat dry with paper towels
- Serve immediately