Vegetable Tempura with Wasabi Aioli

Vegetable Tempura with Wasabi Aioli


1 person made this

This is a great vegetarian option or side to a Japanese themed dinner party. Feel free to mix and match the vegetables based on what is available, these are just my favourites.

Serves: 4 

  • Wasabi Aioli
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon wasabi
  • 1/2 cup vegetable oil
  • 1 tablespoon hot water
  • Vegetable Tempura
  • 1 carrot
  • 1 zucchini
  • 1 capsicum
  • 12 snow peas
  • 2 egg whites
  • 1 cup plain flour
  • 1/2 cup cornflour, sifted
  • 1 1/4 cups iced water
  • vegetable oil for deep frying

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Wasabi Aioli: In a blender process the egg yolks, lemon juice and wasabi until smooth then slowly start to add the oil while still processing until the mixture thickens. If it becomes too thick add some hot water to thin. Chill until needed.
  2. Vegetable Tempura: Using a peeler slice the carrot and zucchini into very thin strips. Cut the capsicum into strips equal in size to the carrot and zucchini.
  3. Just prior to cooking whisk the egg whites until soft peaks form. In a new bowl sift the plain and cornflour then add the iced water. When combined fold in the whisked egg whites.
  4. Heat the oil, then dip the vegetables in the batter and fry until crisp but not brown. Serve immediately with the aioli.

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