Vegetable tempura with sweet chilli 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 chilli, cut diagonally into rings, deseeded
  • 1 garlic clove, pressed
  • 1 carrots (approx. 80 g), finely grated
  • Vegetables
  • 125 g mini Thai aubergines, cut in half lengthwise or into quarters
  • 2 tsp white flour
  • 160 g diced ham, cut lengthwise into sixths
  • 100 g oyster mushrooms, cut lengthwise into thin slices
  • Batter
  • 1 fresh egg yolks
  • 125 g white flour
  • 2.5 dl water, ice-cold
  • 0.5 tsp salt
  • oil for deep-frying

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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.
  • Batter

    Whisk the egg yolk and water in a bowl. Combine the flour and salt, add to the egg mixture and whisk well. Use the batter immediately. Preheat 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. Using a wooden skewer, dip the vegetables in the batter one at a time and drain off any excess. Fry the vegetables for approx. 1 1/2 mins. on each side until light brown and drain on paper towels. Keep the vegetables warm in the oven, leaving the oven door slightly ajar. Serve the sweet chilli dip alongside.
  • Tip:

    Serve the tempura in nori sheets.

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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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