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Vegetable Tempura with Crispy Chili Soy Sauce
4.9 from 141 votes

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.

Prep Time
10 mins
Cook Time
13 mins
Total Time
25 mins
Servings: 4 servings
Course: Side Dish, Brunch
Cuisine: Thai

Ingredients

  • 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

    Cup of Yum
  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