Tempura Vegetables

Added by del
Credited toJulia & Adele
Tagsasian entree japanese side
Prep time30 minutes
Cooking time30 minutes


1 cup plain flour
1 1/2 cup ice water (really cold)
1 egg yolk
1/8 tsp bi-carb soda
vegetable oil for cooking eg canola
vegetables - see notes
rice to serve
soy sauce to serve



  1. peel and slice all the vegetables
  2. put egg yolk, bi carb and 1 cup of ice water in a bowl
  3. beat in the flour with chopsticks or a wooden spoon
  4. add more water to make a runny batter - thin with some lumps
  5. set up a draining rack with lots of absorbent paper town
  6. preheat oven to 100C to keep tempura warm while rest is cooking
  7. put about 500ml oil in wok and bring to boil - test temperature by dropping in a small amount of batter - it should tuurn golden in under 1 minute
  8. dip each vegetable in batter individually and deep fry 1 minute on each side in batches - don't overfill the wok
  9. remove and drain, then place in oven to keep warm
  10. serve immediately with rice and soy dipping sauce


keep the batter cold - the greater the temperature change the crispier the batter, use the batter ASAP after making

eat the tempura ASAP after making it tastes best hot and the batter goes soggy quickly as it cools

Good things to tempura:
eggplant - this is a sponge it soaks up all the oil
sweet potato
anything else in season


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