Crisp-fried vegetables


Very easy and made in no time, it's an ideal appetizer!

Serves 4 as a starter or 2 as a main course


300 g vegetables, such as baby corns, carrots, snake beans, fresh spur chilies, brocolis...

3 garlic cloves

1 coriander root

1 teaspoon white peppercorn

9 tablespoons tempura flour : 6 tablespoons for the batter + 3 tablespoons to coat the vegetables before dipping into the batter


10 tablespoons water 

1 tablespoon soy sauce

vegetable oil, to fry


Cut the vegetables : baby corn and spur chilies in half, lengthwise; carrots in 6 cm lengths x 1 cm large; snake beans in 6 cm lengths; broccoli heads in half (or break into small florets).

Pound garlic, coriander root and white peppercorn to achieve a smooth paste. 

Prepare a thick tempura batter with 6 tablespoons tempura flour, water, soy sauce and garlic-coriander paste.

Roll vegetables in 3 tablespoons tempura flour. Vegetables have to be lightly coated.

Then dip vegetables in the tempura batter and fry until golden (about 2-3 minutes). Drain on kitchen paper.

Serve with a sweet and sour cucumber relish.

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