Vegetable Tempura with Sweet Chilli Dip

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 460 Kcal


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

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

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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