Tempura Vegetables and Sauce

By September 6, 2018June 20th, 2020Vegetarian/Vegan
Tempura Vegetables and Sauce by cooking meals for one

A touch of Asia & a delightful way to serving vegetables


Oil for frying

Vegetables of choice cut into strips or rounds

e.g. carrots, eggplant, capsicum, beans, sugar snap peas

baby mushrooms, onion rings, cauliflower/broccoli florets


  • ½ cup plain flour
  • 1 egg + enough Icy cold soda water (= ⅓ cup)

Dipping sauce

  • ¼ cup beef stock 
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or white wine
  • pinch brown sugar
  • 1 teaspoon grated ginger


  • Preheat oil  (160º) deep enough to fry the vegetables in a frying pan or wok
  • Make the dipping sauce by mixing all the sauce ingredients together, pour into a small serving dish 
  • Peel and prepare the vegetables as desired. Wipe dry
  • Make the batter by mixing the egg and soda water together
  • Make a well in the centre of the flour, gradually stir in enough egg and soda mixture to make the batter into a custard-like consistency.
  • Dip the vegetables into the batter, then gently add to preheated oil (160º) cook 2-3 minutes,  remove from oil, drain on paper towel arrange on a serving plate with the dipping sauce

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