Vegetable Tempura Crisply batter fried vegetables served with a delicious sauce – a classic Japanese snack. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 21 Nov 2016 in Recipes Course New Update Advertisment Main Ingredients Yellow squash, Green zucchini Cuisine Japanese Course Snacks and Starters Prep Time 6-10 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Vegetable Tempura 1 medium Yellow squash 1 medium Green zucchini 2 small Brinjals 3-4 Babycorns 1 Red capsicum 6-8 Spinach leaves (palak) for deep-frying Oil 1½ cups Refined flour (maida) 2 tablespoons Cornflour/ corn starch a pinch Baking soda to taste Salt 1 tablespoon Soy sauce Japanese 1 tablespoon mirin Method Combine 1 cup flour and cornstarch in a bowl. Add baking soda and sufficient chilled water and mix well into a smooth batter. Heat sufficient oil in a pan. Slice squash, zucchini and brinjals. Cut baby corn into strips. Cut capsicum into 1 inch pieces. Take remaining flour on a plate. Add salt and mix. Coat all the vegetables in this mixture. Add salt to the batter and mix well. Dip vegetables in the batter and deep-fry in hot oil till crisp. Drain on absorbent paper. Pour Japanese soy and mirin in a small bowl and mix well. Transfer into a serving bowl. Serve hot tempura with this sauce. #Babycorns #Baking soda #Brinjals #Cornflour/ corn starch #Green zucchini #Oil #Red capsicum #Refined flour (maida) #Salt #Soy sauce #Spinach leaves (palak) #Yellow squash Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article