Vegetable tempura with sweet chilli dip

Vegetable tempura with sweet chilli dip

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 460 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ dl water
3 tbsp sugar
½ lime, the whole juice
2 tsp fish sauce
1 red chilli, cut diagonally into rings, deseeded
1 garlic clove, squeezed
1 carrot, finely grated


125 g mini Thai aubergines, cut in half lengthwise or into quarters
100 g oyster mushrooms, cut lengthwise into thin slices
160 g diced ham, cut lengthwise into sixths
2 tsp white flour


1 fresh egg yolk
2 ½ dl water, ice-cold
125 g white flour
½ tsp salt
oil, for deep-frying
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How it's done

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Bring the water and sugar to the boil and reduce the heat. Reduce, uncovered, to a syrup-like consistency then leave to cool. Stir in the lime juice and fish sauce. Mix in the chilli, garlic and carrot.


Shortly before frying, dust the vegetable strips with a little flour.


Whisk the egg yolk and water in a bowl. Combine the flour and salt, add to the egg mixture and whisk well. Use the batter immediately. Preheat the oven to 60°C. Warm the platter.

Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat to 180°C. Using a wooden skewer, dip the vegetables in the batter one at a time and drain off any excess. Fry the vegetables for approx. 1 1/2 mins. on each side until light brown and drain on paper towels. Keep the vegetables warm in the oven, leaving the oven door slightly ajar.

Serve the sweet chilli dip alongside.

Good to know
Tip: Serve the tempura in nori sheets.

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