Vegan tempura
Tempura is a traditional Japanese deep-frying technique in which vegetables (or seafood for non-vegans) are dipped in a light batter and briefly deep-fried in hot oil. This results in a golden-brown, crispy snack, appetiser or side dish, perfect for a party or as part of a Japanese dinner. Tempura is usually served with a dipping sauce, such as soy sauce mixed with genmai su and sesame oil. Although tempura is traditionally made with egg, it can also be easily prepared vegan.
Side dishVegetable dish3-4 servings20 minutes preparation
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This is how you make it
- Heat the coconut oil in a saucepan to 180°C.
- Cut the vegetables into thin strips or slices.
- In a bowl, mix the arrowroot, rice flour, baking powder and salt.
- Add ice-cold sparkling water to the flour and stir gently (e.g. with chopsticks) until you get a batter. Make sure the batter is not too smooth; it should remain slightly lumpy.
- Dip the vegetables into the tempura batter, making sure they are evenly coated.
- Deep-fry the coated vegetables in batches in the hot oil until golden brown and crispy, usually taking 2-3 minutes per batch. Drain them on kitchen paper.
- Serve the gluten-free vegan tempura immediately with your favourite dipping sauce. Think ponzu or umami sauce.
