Special Diet

  • 125 g (4 oz) broccoli florets
  • 124 g (4 oz) red pepper slices
  • 124 g (4 oz) pumpkin slices
  • 125 g (4 oz) trimmed green beans
  • 125 g (4 oz) courgette slices
  • vegetable oil, for deep-frying
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon wakame seaweed (see page 13)
  • 3 tablespoons mirin
  • 3 tablespoons dark soy sauce
  • 1 egg yolk
  • 250 ml (8 fl oz) cold water
  • 150 g (5 oz) plain flour

First make the dipping sauce. Put all the ingredients in a saucepan and heat over a low heat without boiling for 10 minutes. Keep warm.

Meanwhile, heat 5 cm (2 inches) vegetable oil in a wok or deep, heavy-based saucepan until it reaches 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.

Quickly whisk all the batter ingredients together in a bowl. Dip the vegetables in the batter, a few at a time, add to the hot oil and deep-fry for 2–3 minutes until crisp and lightly coloured. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a moderate oven while cooking the remainder.

Serve the vegetable tempura with the dipping sauce.

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