Vegetable tempura with wasabi soy
A recipe from the Good Food collection.
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- 4 tablespoons salt-reduced soy sauce
- 2 teaspoons wasabi paste
- 150 g (5½ oz/1¼ cups) plain (all-purpose) flour
- 60 g (2¼ oz/½ cup) cornflour (cornstarch)
- 2 eggs
Vegetable oil, for deep-frying
- 200 g (7 oz) orange sweet potato, cut into 1 cm (½ inch) thick slices
- 200 g (7 oz) carrots, cut into thick sticks
- 175 g (6 oz/1 bunch) asparagus, trimmed, cut into 4–5 cm (1½ –2 inch) pieces
- 100 g (3½ oz) green beans or snow peas (mangetout), trimmed
- 1 red capsicum (pepper), cut into large chunks
1. To make the wasabi soy, put the soy sauce and wasabi in a small bowl. Mix until well combined, then set aside.
2. To make the tempura batter, Put the flour, cornflour and a pinch of salt in a large bowl. Mix well to combine. Whisk 250 ml (9 fl oz/1 cup) iced water and the eggs together. Add to the flour mixture and mix until just combined. Do not overmix, it doesn't matter if there are lumps in the batter.
3. Preheat the oven to 200°C (400°F/Gas 6). Line a large baking tray with paper towel. Heat the oil in a large wide-based saucepan over medium–high heat until it reaches 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Dip the sweet potato into the batter, carefully shaking off any excess. Add to the oil and cook for 3–4 minutes, or until the batter is crisp and light golden. Use a slotted spoon to transfer to the paper towel. Once drained, transfer to the baking tray. Place in the oven to keep warm and crisp while repeating with the carrots, asparagus, beans and capsicum.
4. Serve the vegetable tempura immediately with wasabi soy.