Vegetable Tempura

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Preparation time:
Cooking time:

Serves: 15

Dietary guidance: v 

Tags: main · starter · chinese · vegetable · party · entertaining · tempura ·


1/2 cauliflower
4oz/100g broccoli
1 red pepper, deseeded
4oz/100g baby sweetcorn, tops removed
1 aubergine, cubed
4oz/100g okra, tops removed
vegetable oil for deep frying
1 tablespoon soy sauce
1 teaspoon worcester sauce


1 large egg
4oz/100g plain flour
4 fl oz/100ml water


Separate cauliflower and broccoli into bite sized florets and cut pepper into strips. Blanch sweetcorn for 3 minutes in boiling water, drain and set aside.

Make batter: break egg into a bowl and beat lightly until foamy. Add flour, then slowly add water, mixing until smooth.

Fill a wok or deep fryer a third full with vegetable oil and heat to 180C/350F. Dip vegetables into batter then deep fry until light golden brown, separating them as they cook with chopsticks. Remove with a slotted spoon and drain on kitchen paper. Continue until all vegetables are cooked, skimming oil after each batch.

Arrange tempura on 2 platters. Sprinkle soy over one and worcester sauce over the other.


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