Tempura Vegetables with Yuzu Dressing

Crunchy deep-fried vegetables served with a zesty Japanese citrus dipping sauce, garnished with spring onions, chilli, and coriander cress.

Vegetarian Japanese Vegetables Appetiser Deep-Fried

Estimated Nutrition

Calories

1230.2

kcal / serving

4920.8 kcal total

Carbs

25.6g

per serving

102.4 g total

Fat

133.8g

per serving

535.2 g total

Protein

4.6g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

CondimentsSauces

tbsp

White Wine Vinegar

tbsp

Dijon Mustard

tbsp

Chilli Dipping Sauce

Dairy

piece

Egg Yolks

free-range

GrainsCereals

Plain Flour

Liquids

150

Sparkling Water

tsp

Yuzu Juice

to taste

NutsSeeds

pinch

Salt

tbsp

Coriander Cress

OilsFats

500

Rapeseed Oil

or light olive oil

Vegetables

piece

Courgette

cut into 8cm batons

100

Purple Sprouting Broccoli

cut into florets

piece

Red Onion

peeled and cut into petals

100

Mangetout

piece

Carrot

cut into chunks and blanched

piece

Spring Onions

thinly sliced

piece

Red Chilli

cut into julienne

Method

Heat a deep fat fryer to 180°C.

Whisk flour, cornflour, salt, and sparkling water to form a smooth batter.

Dip vegetables in batter and fry for 2 minutes until golden.

Drain fried vegetables on kitchen paper.

Blend egg yolks, vinegar, and mustard in a food processor.

Gradually add oil while blending until the mixture thickens.

Season with yuzu juice, chilli sauce, salt, and pepper.

Serve vegetables with dressing and garnish with onion, chilli, and cress.