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Tempura vegetables with spicy dipping sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. For the tempura vegetables, whisk the flour, water and salt together in a large bowl until it reaches the consistency of single cream, adding more water if necessary.

  2. Pour the vegetable oil into a large saucepan and heat until a small cube of bread turns golden in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dip the vegetables in the batter and lower into the hot oil. Deep fry until golden-brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

  3. For the dipping sauce, place all the ingredients into a bowl and mix well.

  4. To serve, pour the dipping sauce into a small bowl on a serving plate, surrounded by the tempura vegetables.

Ingredients

For the tempura vegetables

  • 200g/7oz plain flour
  • 200ml/7fl oz sparkling water
  • ½ tsp salt
  • 300ml/½ pint vegetable oil, for deep frying
  • 1 small courgette, cut into batons
  • 1 small carrot, cut into batons
  • 4 chestnut mushrooms, halved

For the hot dipping sauce

  • 2 tbsp soy sauce
  • ½ tsp chilli flakes
  • 1 lime, juice only
  • 2 tbsp chopped fresh coriander
  • 1 tbsp sparkling water
  • ½ tsp caster sugar

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Tempura vegetables with spicy dipping sauce

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