Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Vegetable Tempura
Light, lacy-battered vegetables fried until shatteringly crisp — Japanese frying perfected.
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15 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- Mixed vegetables (sweet potato, courgette, pepper, broccoli, mushrooms, sliced)
- For batter: 100g plain flour, 30g cornflour, 1 egg yolk, 200ml ice-cold sparkling water
- For dip: 200ml dashi or stock, 2 tbsp soy sauce, 2 tbsp mirin
- Oil for frying
Instructions
- Mix the dip ingredients and warm gently.
- Whisk the batter quickly, leaving lumps; keep ice-cold.
- Heat the oil to 175C.
- Dip vegetables briefly in batter and fry until pale gold and crisp.
- Drain on a rack — paper softens them.
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Tara’s tips
- Ice-cold batter, hot oil and a light touch are the three rules.
- Don't overmix the batter — lumps make lacy tempura.
Serving suggestions
- Serve immediately with the warm dip.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Prawn tempura?
Same batter, peeled prawns with the tail on.
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