Vegetable Tempura with Chili Soy Sauce

Vegetable tempura with crispy chili sauce is a Japanese dish that combines the goodness of crunchy, fresh vegetables with a spicy and savory sauce.

This recipe is perfect for those looking for a delicious vegetarian meal, with carrots, parsnips, zucchini, eggplant, mushrooms, and bell peppers. The tempura batter is light and crispy, giving the dish a unique texture. However, the real star is the crispy chili sauce.

Bursting with flavor, it’s made with a blend of sesame oil, soy sauce, vinegar, lime, pepper, ginger, and onion. The toasted sesame seeds add extra crunch and nuttiness to the dish.

Directions:

Chop the mushrooms and the vegetables.

In a large bowl, whisk the egg with salt and water, then add the flour, starch, and baking soda, stirring rapidly. You could use chopsticks for this.

Do not mix for too long or you risk the mixture becoming rubbery. Don’t worry if there are some lumps as this is normal with tempura.

For the sauce, finely chop the chili and green onion, grate the ginger, and mix them together with the rest of the ingredients.

In a wok, heat the frying oil over medium-high heat.

Coat the vegetables with the tempura mixture, draining off the excess, and deep fry in small batches. Avoid crowding the wok.

Enjoy!

Vegetable Tempura with Crispy Chili Soy Sauce

Razvan Stupar

Vegetarian and very tasty.

4.90 from 47 votes

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Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 25 minutes mins

Course Brunch, Side Dish

Cuisine Thai

Servings 4 servings

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 carrot
• 1 parsnip
• 1/2 zucchini
• 1/2 eggplant
• 4 mushrooms
• 1 bell pepper

Tempura batter

• 400 ml cold water
• 250 g flour
• 2 tsp starch
• 1 tbsp baking soda
• 1 egg
• Salt

Sauce

• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1/2 lime
• 1 chili pepper
• 1 cm grated ginger
• 1 green onion
• 1 tbsp toasted sesame seeds
• Frying oil

Instructions

 

• Chop the vegetables.

For the tempura:

• In a large bowl, whisk the egg with salt and water, then add the flour, starch, and baking soda, stirring rapidly. You could use chopsticks for this. Do not mix for too long or you risk the mixture becoming rubbery. Don't worry if lumps remain as this is normal with tempura.

For the sauce:

• Finely chop the chili and green onion, mix them together with the grated ginger, and the rest of the ingredients.
• In a wok, heat the frying oil over medium-high heat.
• Coat the vegetables with the tempura mixture, draining off the excess, and deep fry in small batches. Avoid crowding the wok.

Notes

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.