October 31, 2017

Donna Hay’s Mixed Tempura Vegetables

Recipe: Donna Hay

Try this recipe for Mixed Tempura Vegetables from Donna Hay’s new cookbook, Basics To Brilliance


  • Vegetable oil, for deep-frying
  • ½ cup all-purpose flour
  • 1 tsp table salt
  • 1 bunch broccolini , trimmed
  • 1 sweet potato, peeled and sliced into 5mm rounds
  • 4 zucchini flowers, halved lengthways
  • 100 g green beans, trimmed
  • 1 bunch asparagus, trimmed
  • Light And Crispy Tempura Batter

Light And Crispy Tempura Batter 

  • 1⁄2 cup cornstarch
  • 1⁄2 cup all-purpose flour
  • 1⁄4 tsp baking soda
  • 1 egg yolk
  • 1 cup very cold soda water

Dipping Sauce

  • ¼ cup soy sauce
  • 2 tbsp mirin (Japanese rice wine)
  • 1 tbsp lemon juice
  • 1 tbsp finely shredded ginger


Yield: Makes 4 As A Starter Or Side

Light And Crispy Tempura Batter

  1. Place the cornstarch, flour and baking soda in a large bowl and mix to combine.
  2. Place the egg yolk and soda water in a small bowl and mix to combine.
  3. Add the egg mixture to the flour mixture and, using 4 chopsticks held together, lightly beat the mixture until just combined but still lumpy. Place the bowl over ice or iced water to keep the batter chilled.

TIP: Keeping the batter icy cold is the best way to ensure it stays light and fluffy. This makes for more delicate, fine and crispy tempura when fried.

  1. To make the dipping sauce, place the soy sauce, mirin, lemon juice and ginger in a small bowl and mix to combine. Set aside.
  2. Fill a large saucepan half-full with oil and place over medium heat until the temperature reaches 375°F on a deep-frying thermometer. Place the flour and salt in a medium bowl and mix to combine.
  3. Dust the vegetables in the flour mixture. Working in batches, dip the vegetables in the batter and deep-fry for 2–3 minutes or until golden brown and cooked through. Drain on paper towel. Place on a serving plate and serve with the dipping sauce.

Printed with permission of HarperCollins Publishers Ltd.