Tempura Vegetables with Garlic & Chilli Dip

Tempura Vegetables with Garlic & Chilli Dip

The incredibly crispy light batter really makes this a winner.

To find out more about Mazola Rapeseed Oil please visit our Product page.


Mazola Rapeseed Oil for deep fat frying
100g each of a mix of firm vegetables:
Red pepper
Spring onions

For the tempura batter:
85g plain flour, sifted
15g cornflour
1/2 tsp fine sea salt
200 ml ice cold sparking mineral water

For the dip:
3 tbsp (45ml) Mazola Rapeseed Oil
2 garlic cloves chopped
1/2 red pepper chopped
1/2 fermented chilli paste (Gochujang)
1 red chilli chopped
1 tbsp tomato puree
6 tbsp mayonnaise

Step 1

Heat oven to 150C/300F

Step 2

First make the dip by heating the Mazola Rapeseed Oil in a pan and sautéing the garlic until soft but not coloured

Step 3

Add the chilli and red pepper and continue to sauté over moderate heat for one minute before stirring in fermented chilli paste (you can find this is in the Chinese or Asian section of the supermarket) and tomato puree

Step 4

Cook for 5 minutes stirring constantly until the raw flavour of the tomato puree has gone

Step 5

Remove from heat and leave to cool. Place the mixture into a blender with mayonnaise and blend until you have a smooth paste. For the tempura vegetables, cover a baking tray with sheets of kitchen paper

Step 6

Start to heat a deep-fat frying pan, a deep fat fryer or large wok a third full of Mazola Rapeseed Oil and have the frying basket, or slotted spoon to hand whilst you make the tempura batter

Step 7

For the batter, sift plain flour and cornflour and add pinch of fine sea salt in a large mixing bowl. Whisk in the ice-cold sparkling mineral water, but don’t over beat. It doesn’t matter about a few lumps. Use immediately

Step 8

When the oil reaches 375F/190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don’t crowd the frying basket

Step 9

Fry for about 2 mins until light golden and crisp, then drain on kitchen paper

Step 10

Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch

Step 11

Keep the tempura vegetables warm in the oven leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the spicy garlic & chilli dip


Stay up to dateSign up

If you’d like us to let you know when we add more recipes or launch a competition and anything we feel may be of interest to you, enter your details in the fields below.

We use cookies to give you the best experience we can. If you continue, we'll assume you're happy to receive all cookies from the website. More about our cookies