Serves: 6-8
Cooks in: 20 minutes
Difficulty: 3/10
Can be gluten free

Tempura is a Japanese dish where traditionally fish or vegetables are served coated in a crisp light batter along with a dipping sauce. I got creative in a recent episode of my cooking show & made tempura nettle leaves which were incredible. However you can follow my recipe below and tempura anything you like.


Tempura Batter

1/2 cup/60g Cornflour

1/2 cup/60g Plain Flour

1/2 tsp Baking Powder

1 cup/250ml Ice Cold Sparkling Water

Few Ice Cubes

1 litre Vegetable Oil, For Frying

Selection of Vegetables, such as sliced pepper, broccoli florets, asparagus, beans & nettle leaves.

1 tsp Sea Salt

Dipping Sauce

1/2 cup/120ml Soy Sauce

3 tbs Mirim

2 tsp Umeboshi (Pickled Plum Paste)

1 tsp Dried Chilli Flakes

1 tbs Sesame Seeds

To make the batter, into a mixing bowl add the cornflour, plain flour, baking powder & a sprinkle of salt then combine.

Gradually whisk in the ice cold sparkling water until the mixture resembles a loose pancake batter style consistency. Add the ice cubes then set aside for a few minutes until you’re ready to use.

Mix all the dipping sauce ingredients together in a small mixing bowl.

To fry, add the oil to a large sauce pan, making sure the oil only fills the pan half way high. Test if it’s hot enough by dipping a wooden spoon in the oil & if bubbles form around the spoon your oil is ready.

Individually dip each vegetable into the batter & then into the oil. Fry for 3-4 minutes or until lightly golden & crisp. Once fried seasoning with a little salt then serve with your dipping sauce.