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Tempura Pak Recipe

Thai Tempura Vegetables with Mustard Mayonnaise

Serves 4 as a starter


1l sunflower oil for deep-frying

100g carrots, sliced

100g asparagus spears, cut

100g purple aubergine, sliced

100g baby corn, halved

100g broccoli florets

For the batter:

200g self-raising flour

400ml ice cold water

¼tsp salt

For the mustard mayonnaise:

100g mayonnaise

20g English mustard

25ml dairy milk

2dsp sugar

1dsp vinegar

¼tsp salt

1dsp water

Cooking method:

  • Prepare the vegetables by removing the hard end of the asparagus.
  • Hold the end and the middle of the asparagus, bend it gently and the hard inedible bit will snap off.
  • Cut the remainder into 5cm pieces.
  • Cut the carrots lengthways into slices approx. ½cm width. Then slice into pieces 5-6 cm in length.
  • Cut the aubergine lengthways into slices approximately
  • ½cm width and cut each slice into 4 pieces.

To make the batter:

  • The trick for a good tempura batter is to mix the self-raising flour with ice cold water and salt until you have a smooth batter.

To make the mustard mayonnaise:

  • Mix the sugar, vinegar, and salt in a saucepan on a low heat until the sugar and salt have dissolved.
  • Leave to cool.
  • Put the mayonnaise, English mustard and milk in a bowl and using a whisk, slowly pour in the sugar, vinegar and salt mixture, whisking until they are well blended.
  • Using a deep fat fryer or heavy saucepan, heat the oil to sizzling, 180°C. Dip the vegetables in the batter, drop into the sizzling oil and cook until crispy and golden – 1-2 minutes.
  • Vegetables cook at different speeds so start with the carrots, asparagus etc. leaving the aubergine until last but keep them crunchy.
  • Remove and place on to kitchen paper to absorb any excess oil.

To serve:

Arrange a selection of different vegetables on each plate and serve with mustard mayonnaise on the side.

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