Vegetable Tempura 3

  • serves 4
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends

Veggies coated with a crispy shell are delicious at a cocktail party.

36 Ratings
Directions for: Vegetable Tempura 3



8 cauliflower florets

8 strips yellow bell pepper

24 snow pea pods, trimmed

8 sweet potato sticks, about 1/4 inch thick and 3 inches long

32 8-inch wood or bamboo skewers

Dipping Sauce

1/3 cup rice vinegar

2 Tbsp sugar

1/3 soy sauce

2 Tbsp mirin

2 Tbsp lime juice

Grated zest of 1 lime

1 tsp Grated orange zest

Sambal oelek or other hot sauce to taste


¼ cup cornstarch

1 cup all-purpose flour

½ tsp baking powder

1-1/2 teaspoons salt

1 cup ice water

4 egg whites



1. Spear the vegetables on the ends of the skewers, the snow peas 3 per skewer and the other vegetables 1 piece per skewer. Set aside.

Dipping Sauce

1. In a saucepan, bring the vinegar and sugar to a boil. Allow to cool. Add the remaining ingredients. Set aside.


1. In a bowl, combine the dry ingredients.

2. In another bowl, combine the water and egg whites. Add the dry ingredients and whisk for 1 minute or until batter is smooth.

3. Heat the oil, setting the deep fryer to high. Place a cooling rack on a baking sheet.

4. Dip the vegetable skewers in the batter. Fry 5 or 6 skewers at a time, letting the ends stick out. Fry until golden, 3 to 4 minutes. Cool slightly on the rack before serving.

5. Serve with the sauce.

See more: Eggs/Dairy, Vegetables, Lunch, Fry, Vegetarian, Appetizer, Thai, Side, Party Favourites

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