Messy to make but a fun and tasty way of getting your 5-a-day!
- 150 g packet of tempura mix
- 4 shittake mushrooms
- 4 asparagus spears
- 4 slices of sweet potato
- 1 red pepper
- deseeded and cut into strips
- 4 onion slices
- 2 tsp mirin
- 1 tbsp soy sauce
- pinch of dashi granules
- dissolved in 2 tbsp of boiling water
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Make the dipping sauce by mixing the dashi, mirin and soy sauce together in a small pot.
Mix the tempura with water according to the packet instructions.
Drop the vegetables into the batter.
Heat enough oil for deep-frying in a wok until it reaches about 180-190 degrees (when a cube of bread fries in 30 seconds).
Lift 2-3 pieces of the vegetables out of the batter, add to the oil and cook for 2-3 minutes until the batter is a light golden colour.
Remove with a slotted spoon and drain on kitchen paper. Keep hot whilst you cook the rest.
Transfer the vegetables to a serving bowl with the dipping sauce on the side, and enjoy!