Tempura Mixed Vegetables with Chilli Sauce

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Crunchy vegetables in a light, crisp tempura batter. The key to mastering tempura batter is to use chilled beer or soda water for a super light result. Any firm vegetables would work well here. Serve as a snack or a light starter. 1

recipe updated Sep 14, 2020


  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Scallion icon
    6 (about 90 g)
  • All purpose flour icon
    All purpose flour
    25 g (about 3 ⅛ tbsp)
  • Cornflour icon
    50 g (about ½ cup)
  • Salt icon
    1 pinch (about 0.38 g)
  • Egg icon
    2 (about 100 g)
  • Beer icon
    75 ml (about 75 g)
  • Vegetable oil icon
    Vegetable oil
    4 cups (about 883.2 g)
  • Baby corn icon
    Baby corn
    150 (about 1.2 kg)
  • Broccoli icon
    150 g (about ½)
  • Asparagus icon
    100 g (about 6 ⅔)


  • kCook icon Whisk
  • kCook icon Paper towels
  • kCook icon Medium bowl
  • kCook icon Saucepan

Step preview

  1. Sift all purpose flour into a clean medium bowl
  2. Sift cornflour into the batter
  3. Add salt to the batter
  4. Beat egg the batter
  5. Whisk lightly
  6. Add beer to the batter gradually
  7. Whisk continuously until smooth
  8. Add vegetable oil to a clean saucepan
  9. Heat - 190°C
  10. Add red bell pepper, baby corn, broccoli, asparagus and scallion to the batter
  11. Transfer batter to saucepan bit by bit
  12. Fry until light golden - approx 2 min
  13. Remove with slotted spoon
  14. Pat dry with paper towels
  15. Serve immediately
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