Vegetable tempura

Vegetable tempura

Try these mouthwatering veggie tempura with mushrooms, sweet potatoes, aubergines and red peppers. Perfect served with a Japanese citrus ponzu dipping sauce
  • Total:
  • Serves: 6 persons



  1. Step 1

    Mix the sauce ingredients together. Pour the soda water into a bowl, add the flour and lightly mix until just combined.
  2. Step 2

    Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches. Fry until golden, then drain on kitchen paper. Serve with the sauce.