Vegetable Tempura with Sweet Chili Dip

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 460 Kcal


  • Dip
  • 0.5 dl Water
  • 3 tbsp. sugar
  • 0.5 lime, use only the juice
  • 2 tsp. fish sauce
  • 1 red chili, cut diagonally into rings, insides removed
  • 1 garlic cloves, pressed
  • 1 carrots (approx. 80 g), finely grated
  • Vegetables
  • 125 g mini Thai aubergines, cut in half lengthways or into quarters
  • 2 tsp. white flour
  • 160 g mini peppers, cut lengthways into sixths
  • 100 g oyster mushrooms, cut lengthways into thin pieces
  • Dough
  • 1 fresh egg yolks
  • 125 g white flour
  • 2.5 dl Water, ice-cold
  • 0.5 tsp. salt
  • oil to deep-fry

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  • Dip

    Bring the water and sugar to the boil and reduce the heat. Reduce, uncovered, to a syrup-like consistency then leave to cool. Stir in the lime juice and fish sauce. Mix in the chilli, garlic and carrot.
  • Vegetables

    Shortly before frying, dust the vegetable strips with a little flour.
  • Dough

    Combine the egg yolk and water in a bowl. Mix the flour and salt together, add and stir well. Continue processing the dough immediately. Pre-heat the oven to 60°C. Warm the platter. Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat to 180 °C. Individually run the vegetables through the batter, using a wooden skewer, and drain off any excess. Shallow-fry the vegetables for approx. 1 1/2 mins. on each side until light brown and place on kitchen paper to remove the excess oil. Keep the vegetables warm, holding the oven door ajar with a ladle handle. Serve the sweet chilli dip alongside.
  • Tipp:

    Tempura in Nori-Blättern anrichten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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