Veggie Tempura with Yuzu Sauce
Veggie Tempura with Yuzu Sauce



  • 50g flour
  • 50g cornflour
  • Pinch of salt
  • 150ml sparkling water
  • 1 zucchini/courgette, cut into batons
  • 100g broccoli florets
  • 1 red onion, cut into petals
  • 100g sugar snap peas
  • 1 carrot, blanched and cut into chunks
  • For the Yuzu sauce
  • 4 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp mustard
  • 500ml rapeseed oil
  • 2 tsp yuzu juice
  • 2 tbsp chilli dipping sauce
  • Salt and pepper
  • Mix the flours and salt in a bowl, and whisk in enough fizzy water to make a smooth batter. Dip the veggies in the batter and carefully drop into sizzling oil. Fry for 2 mins or until crisp and golden, then drain on kitchen paper.
  • Make the yuzu dressing sauce by blending the yolks, vinegar and mustard in a food processor. Once combining, whizz while gradually adding the oil. Continue blending until thickened and smooth, then season with yuzu juice, chilli sauce, and salt and pepper. Serve the tempura vegetables on a plate with the sauce in a dipping bowl.
20 mins
4 serving

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