Japanese · Dinner
Assorted Vegetable Tempura (Dairy-Free)
Assorted vegetable tempura features sweet potato, kabocha squash, green beans and bell pepper coated in a light, ice-cold rice flour and cornstarch batter, deep-fried until pale golden and crisp. Served with a soy-mirin dipping sauce and grated daikon, this dairy-free version uses no eggs or milk.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
398Calories
5.8gProtein
19.5gFat
51.2gCarbs
9.2gSugar
5.6gFiber
847mgSodium
0mgChol
2.4gSat Fat
585mgPotassium
48mgCalcium
1.9mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice sweet potato and butternut squash thin, trim green beans, cut bell pepper into wide strips, pat all vegetables dry.
2
Chill
Place rice flour and cornstarch in freezer for 10 minutes until ice-cold before mixing.
3
Whisk
In a chilled bowl, whisk rice flour, cornstarch and sparkling water with a few quick strokes until just combined with visible lumps.
4
Fry
Heat vegetable oil in a deep pot to 170°C (340°F), dust vegetables with rice flour, dip in cold batter, and fry in small batches for 2 to 3 minutes until pale golden, turning once.
5
Plate
Arrange tempura on a plate with dashi-mirin dipping sauce (warmed 2 minutes over medium-low heat) and grated daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.2 oz150g sweet potato
- 3.6 oz100g butternut squash
- 2 oz50g green beans
- 1.8 oz50g green bell pepper
- 2/3 cup80g rice flour, plus 1 tbsp for dusting
- 4 tbsp32g cornstarch
- 1 cup240ml ice-cold sparkling water
- 2 tbsp30ml soy sauce
- 2 tbsp30ml mirin
- 4 tbsp60ml dashi
