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Vegetable Tempura with Chilli Dipping Sauce

Cook's Notes

For a perfectly crisp tempura coating, the oil needs to be very hot and the batter light, so don't overwhisk the batter or crowd the wok.

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  1. 1

    First, make the dipping sauce. Whisk together all the ingredients, and season well with salt and black pepper.

  2. 2

    Once you have all the vegetables prepared, pour the oil into the wok, and heat until very hot.

  3. 3

    Meanwhile, make the batter. Whisk together the flour, cornflour, and 200ml iced water. Do not overbeat; it doesn’t matter if the batter is a little lumpy.

  4. 4

    Drop a little of the batter into the oil, to test whether the oil is hot enough – it should sizzle straight away and become crisp. Dip the vegetable pieces one by one into the batter, and shake away the excess. Carefully add to the oil, a few at a time, and fry for 2–3 minutes until golden and crispy. Remove with a slotted spoon, and keep warm on a plate lined with kitchen paper until all the vegetable pieces are cooked. Serve immediately with the chilli dipping sauce.


  • 2 aubergines, sliced into thin rounds
  • 2 - 3 courgettes, cut into batons
  • 2 red peppers, deseeded and roughly chopped
  • 500ml vegetable or sunflower oil, for frying
  • 75g plain flour
  • 1 tbsp cornflour
  • 2 tbsp rice wine vinegar, for the dipping sauce
  • 2 tbsp soy sauce, for the dipping sauce
  • 1 tbsp olive oil, for the dipping sauce
  • 1 tbsp caster sugar, for the dipping sauce
  • 1 garlic clove, grated or finely chopped, for the dipping sauce
  • 2 red chillies, deseeded and finely chopped, for the dipping sauce
  • 1 pinch salt, for the dipping sauce
  • 1 pinch freshly ground black pepper, for the dipping sauce

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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