Asian Tempura Vegetables
This super easy and quick Asian Tempura Vegetables dish is vegetarian and vegan. The sauce is made with miso paste, soy sauce, Japanese vinegar, caster sugar, fresh ginger and sake. Delicious!
Ingredients
- 2 red spring onions
- 1 green pepper
- 1 red pepper
- 1 carrot
- 100g green beans
Sauce
- 2 tbs miso paste
- 2 tbs soy sauce
- 1 tsp Japanese vinegar
- 4 tbs caster sugar
- 1 tbs fresh ginger, grated
- 4 tbs sake
To serve
- Mint
- Coriander
Needed
- Vegetable oil for frying
Batter
- 200g self-raising flour
- 1 tsp salt
- 250ml fizzy water
Method
Heat the deep fat fryer to 170c. Whisk all the ingredients together for the batter then dip the veg in and fry in batches. Drain onto kitchen paper.
For the sauce, place everything into a frying pan and bring to the bubble then gently simmer for 2 to 3 minutes.
To serve, spoon the sauce into a bowl. Sit on a platter with the veg, sprinkle in sea salt.
Ingredients
- 2 red spring onions
- 1 green pepper
- 1 red pepper
- 1 carrot
- 100g green beans
Sauce
- 2 tbs miso paste
- 2 tbs soy sauce
- 1 tsp Japanese vinegar
- 4 tbs caster sugar
- 1 tbs fresh ginger, grated
- 4 tbs sake
To serve
- Mint
- Coriander
Needed
- Vegetable oil for frying
Batter
- 200g self-raising flour
- 1 tsp salt
- 250ml fizzy water
Method
Heat the deep fat fryer to 170c. Whisk all the ingredients together for the batter then dip the veg in and fry in batches. Drain onto kitchen paper.
For the sauce, place everything into a frying pan and bring to the bubble then gently simmer for 2 to 3 minutes.
To serve, spoon the sauce into a bowl. Sit on a platter with the veg, sprinkle in sea salt.
