Veggie tempura

  • serves 6

Challenge yourself and make these mouthwatering mushroom, sweet potato, aubergine and red pepper tempura. Perfect served with a Japanese citrus ponzu dipping sauce. Our personal fave is the aubergine fritter...heaven!



  • soda water 250ml, ice cold
  • tempura flour 150g (or use plain flour)
  • groundnut oil for frying
  • shiitake mushrooms 150g, sliced
  • sweet potato 1, halved lengthways and thinly sliced
  • aubergine 1, thinly sliced
  • red pepper 1, cut into squares

ponzu dipping sauce

  • lemon juice 4 tbsp
  • soy sauce 4 tbsp
  • caster sugar 1 tbsp


  • Step 1

    Mix the sauce ingredients together. Pour the soda water into a bowl, add the flour and lightly mix until just combined.

  • Step 2

    Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches.

    Fry until golden, then drain on kitchen paper. Serve with the sauce.

Nutritional Information

  • Kcals 267
  • Carbs 32.1g
  • Protein 4.2g
  • Fat 14.4g
  • Salt 1.89g
  • Saturates 2.7g
  • Fibre 3g