Vegetable Tempura with Lemon, Chilli and Soy Dressing

Crispy deep-fried vegetables served with a zesty lemon and soy dipping sauce, garnished with chives and lemon wedges.

Vegetarian Vegetables Side Dish Fried Japanese-Style

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

90.4g

per serving

180.8 g total

Fat

32.6g

per serving

65.2 g total

Protein

14.2g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Raising Flour

plus extra for dusting

CondimentsSauces

tbsp

Soy Sauce

Fruits

0.5

piece

Lemon Juice

juice only

piece

Lemon

cut into wedges for garnish

Liquids

150

Sparkling Water

cold

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Chilli Flakes

tbsp

Chives

chopped

OilsFats

300

Vegetable Oil

for deep frying

Vegetables

piece

Carrot

cut into batons

0.25

piece

Cauliflower

cut into florets

Broccoli

cut into florets

0.25

piece

Onion

cut into wedges

Method

Heat vegetable oil in a deep saucepan until a bread cube sizzles.

Mix flour with cold sparkling water to create a thick batter and season.

Dredge vegetables in extra flour then dip into the batter.

Deep fry vegetables for 4 minutes until golden-brown.

Drain fried vegetables on kitchen paper and plate them.

Whisk lemon juice, soy sauce, and chilli flakes to make the dressing.

Serve tempura with the dipping sauce, chives, and lemon wedges.