Vegetable Tempura with Crispy Chili Soy Sauce

User Reviews

4.9

141 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    13 mins

  • Total Time

    25 mins

  • Servings

    4 servings

  • Course

    Side Dish, Brunch

  • Cuisine

    Thai

Vegetable Tempura with Crispy Chili Soy Sauce

This vegetable tempura features a variety of colorful vegetables coated in a light, cold tempura batter and deep-fried until crisp. The batter contains flour, starch, baking soda, and egg combined with cold water to preserve a delicate texture with lumps. A crispy chili soy sauce made from sesame oil, soy sauce, vinegar, lime, chili, ginger, green onion, and toasted sesame seeds complements the fried vegetables with a spicy, tangy kick.

Description

Vegetable Tempura with Crispy Chili Soy Sauce is made by chopping an assortment of vegetables including carrot, parsnip, zucchini, eggplant, mushrooms, and bell pepper. The tempura batter is prepared from cold water, flour, starch, baking soda, egg, and salt mixed gently to maintain lumps for a light and airy crust. The vegetables are coated briefly and deep-fried in batches in hot oil until golden and crisp.

The accompanying crispy chili soy sauce combines toasted sesame oil, soy sauce, vinegar, lime juice, fresh chili, grated ginger, chopped green onion, and toasted sesame seeds for a flavorful dip that adds spicy, savory, and tangy notes to the crispy tempura.

This dish is best served immediately after frying to maintain the tempura’s crispness. The sauce highlights the vegetables’ natural sweetness and contrasts the crunchy coating, making it a balanced appetizer or light main course.

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Ingredients

Servings
  • 1 carrot
  • 1 parsnip
  • 1/2 zucchini
  • 1/2 eggplant
  • 4 mushrooms
  • 1 bell pepper

Tempura batter

  • 400 ml water cold
  • 250 g flour
  • 2 tsp starch
  • 1 tbsp baking soda
  • 1 egg
  • salt

Sauce

  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • 1/2 lime
  • 1 Chili pepper
  • 1 cm ginger grated
  • 1 green onion
  • 1 tbsp sesame seeds toasted
  • cooking oil for frying

Instructions

  1. Chop the vegetables.

For the tempura:

  1. In a large bowl, whisk the egg with salt and water, then add the flour, starch, and baking soda, stirring rapidly. You could use chopsticks for this. Do not mix for too long or you risk the mixture becoming rubbery. Don't worry if lumps remain as this is normal with tempura.

For the sauce:

  1. Finely chop the chili and green onion, mix them together with the grated ginger, and the rest of the ingredients.
  2. In a wok, heat the frying oil over medium-high heat.
  3. Coat the vegetables with the tempura mixture, draining off the excess, and deep fry in small batches. Avoid crowding the wok.

Notes

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4.9

141 reviews
Excellent

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