Mixed vegetable tempura

Name: Mixed vegetable tempura
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6
Ingredients: 1.8 L (3 1/4 pints) vegetable oil; 150 g packet Blue Dragon Tempura Mix; 330 mL bottle Japanese lager (or a substitute lager); 40 g (1 1/2oz) sesame seeds; 150 g (5oz) sweet potato, cut into fine matchsticks; 1 onion, cut into wedges; 150 g (5oz) baby leeks, washed and cut into 5cm (2in) pieces; 1 red pepper, deseeded and cut into 12 wedges; 200 g (7oz) fine green beans, trimmed; Thai sweet chilli dipping sauce

This Japanese speciality is completely delicious! A fabulous dinner party starter.

By The GH Kitchen TeamPublished: 19 March 2001

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Yields:

Prep Time:

15 mins

Cook Time:

3 mins

Total Time:

18 mins

Ingredients

1.8 l (3 1/4 pints) vegetable oil
150 g packet Blue Dragon Tempura Mix
330 ml bottle Japanese lager (or a substitute lager)
40 g (1 1/2oz) sesame seeds
150 g (5oz) sweet potato, cut into fine matchsticks
1 onion, cut into wedges
150 g (5oz) baby leeks, washed and cut into 5cm (2in) pieces
1 red pepper, deseeded and cut into 12 wedges
200 g (7oz) fine green beans, trimmed
Thai sweet chilli dipping sauce

Directions

1. Step 1
  Heat the oil in a deep-fat fryer on the chip setting or until 190°C. Put the packet of tempura mix into a bowl and gradually whisk in the Japanese lager to make a smooth batter. Add the sesame seeds and 1 level tsp salt. Drop six pieces of vegetable into the tempura batter to coat, then, using a draining spoon, put into the hot oil. Cook for 3min until golden and puffy, drain on kitchen paper, then keep warm in the oven at 110°C (90°C fan) mark ¼. Repeat with remaining vegetables. Serve with a bowl of chilli dipping sauce.
  
  Try more Japanese recipes:
  
  Oriental baked tofu
  
  Oriental baked fish
  
  Teriyaki chicken with noodle salad
  
  Spicy prawn noodles
  
  Teriyaki tuna with noodle broth

Per Serving:

Calories: 240
Total carbs: 33 g
Total fat: 9 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time