Vegetable tempura

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


125 g (4 oz) broccoli

1 small onion

1 small red capsicum

1 small green capsicum

1 carrot

60 g (2 oz) green beans

light vegetable oil, for deep-frying

plain flour, for dusting


1 cup (250 ml/8 fl oz) iced water

1 egg yolk

1 cup (125 g/4 oz) plain flour, sifted

Dipping sauce

¼ cup (60 ml/2 fl oz) soy sauce

2 tablespoons lemon juice

2 tablespoons mirin (sweet Japanese wine)

1 tablespoon sake (Japanese rice wine)


1. Cut the broccoli into small florets, leaving the stalk on. Finely slice the onion, and cut the capsicums and the carrot into very thin strips. Cut the beans to the same length, and cut in half lengthways.

2. To make Batter: Whisk the water and egg yolk in a bowl. Sprinkle the flour over the top and stir in lightly with chopsticks or a fork until just combined. (The mixture will be lumpy.)

3. Half-fill a medium heavy-based pan with the oil and heat it to hot. Dust the vegetables in flour, shaking off any excess. Using tongs, gather a small bunch of vegetables (about two pieces of each kind of vegetable) and dip into the batter, pushing any lumps to one side; allow the excess to drain off.

4. Carefully lower the bunch of vegetables into the oil. Hold submerged in the oil for a few seconds until the batter begins to set and the vegetables hold together. Release from the tongs and cook until crisp and golden. Drain on paper towels. Repeat until all the vegetables are cooked. Serve immediately with the Dipping Sauce.

5. To make Dipping Sauce: Place all the ingredients in a bowl and whisk until the sauce is combined.