How to make Vegetable Tempura -

Crisply batter fried vegetables served with a delicious sauce – a classic Japanese snack.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yellow squash (पीला कद्दू ), Green zucchini (हरी ज़ुकीनी)

Cuisine : Japanese

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Masala Pav Sandwich, Peanut Chaat, Tempered Idlis, Crispy Fried Yam .

Vegetable Tempura

Vegetable Tempura Recipe Card

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In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Tempura Recipe

  • Yellow squash 1 medium

  • Green zucchini 1 medium

  • Brinjals 2 small

  • Babycorns 3-4

  • Red capsicum 1

  • Spinach leaves (palak) 6-8

  • Oil for deep-frying

  • Refined flour (maida) 1½ cups

  • Cornflour/ corn starch 2 tablespoons

  • Baking soda a pinch

  • Salt to taste

  • Soy sauce Japanese 1 tablespoon

  • mirin 1 tablespoon

Method

Step 1

Combine 1 cup flour and cornstarch in a bowl. Add baking soda and sufficient chilled water and mix well into a smooth batter.

Step 2

Heat sufficient oil in a pan.

Step 3

Slice squash, zucchini and brinjals. Cut baby corn into strips. Cut capsicum into 1 inch pieces.

Step 4

Take remaining flour on a plate. Add salt and mix. Coat all the vegetables in this mixture.

Step 5

Add salt to the batter and mix well.

Step 6

Dip vegetables in the batter and deep-fry in hot oil till crisp. Drain on absorbent paper.

Step 7

Pour Japanese soy and mirin in a small bowl and mix well. Transfer into a serving bowl.

Step 8

Serve hot tempura with this sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.