Perfect Veggie Tempura
Perfect Veggie Tempura



  • 250ml iced soda water
  • 150g plain flour or tempura flour
  • Groundnut oil for deep frying
  • 1 thinly sliced sweet potato
  • 1 thinly sliced eggplant
  • 1 red capsicum, cut into squares
  • 175g sliced shiitake mushrooms
  • For the Dipping Sauce
  • 4 tbsp soy sauce
  • 4 tbsp fresh lemon juice
  • 1 tbsp sugar
  • Mix the ingredients for the dipping sauce together in a small bowl and set aside. Mix the soda water and flour in a large bowl until just combined - don’t worry if there are a few lumps.
  • Fill a wok one third of the way with oil and heat to sizzling temperature. Dip the vegetables in the batter, turn once or twice to coat, then drop into the oil in batches. Don’t overcrowd the pan. Fry until golden and puffed, then drain on kitchen paper and season immediately with a little sea salt. Serve hot with the dipping sauce, and enjoy.
25 mins
6 serving

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