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25 • minutes
food icon
8 • serves
difficulty icon
Not too hard!

Tempura Medley With Dipping Sauce

5/5 (2)


  • For the tempura
  • tick100g raw prawn cutlets, thawed and patted dried with kitchen towel (we love Sea Cuisine)
  • tick½ bag of organic tenderstem broccoli
  • tick¼ small organic pumpkin, peeled and in thin slices, lightly steamed
  • tickA handful green beans, topped
  • tick1 onion, cut into thick rounds
  • tickAvocado oil or Chantal Organics Coconut Oil, for deep frying
  • For the batter
  • tick1 cup Chantal Organics White Flour, plus extra for coating
  • tick½ tsp sea salt
  • tick1 egg (we love Woodland)
  • tick1 ½ cups ice cold soda water
  • For the dipping sauce
  • tick½ cup dashi soup stock
  • tick1/8 cup Chantal Organics Tamari Sauce
  • tick1/8 cup mirin
  • tick1 tsp golden sugar
  • tick1 tsp ginger, finely grated


  • Step 1.

    First, make the dipping sauce. Mix together boiling hot dashi, tamari sauce, ginger, mirin and brown sugar. Stir to combine and dissolve the sugar. Keep warm.

  • Step 2.

    Prepare the prawns, sweet stem broccoli, onion rounds, pumpkin and green beans ready to deep fry.

  • Step 3.

    Make the Tempura. Whisk the egg and salt well. Add a cup of flour and pour the icy cold soda water into the bowl and lightly mix (some clumps are fine).

  • Step 4.

    Heat the oil in a wok. Once the oil is hot (170C for veges, 180C for prawns), dust veggies and prawns in flour then quickly dip in the batter. Carefully slide in the hot oil to cook until the ingredients are cooked through and the batter becomes crispy and slightly golden.

  • Step 5.

    Fry in batches, using a metal sieve to scoop out extra batter from the hot oil in between batches. Place the cooked tempura on a paper towel lined plate to remove excess from the surface.

  • Step 6.

    Serve immediately with the dipping sauce. Yum.

  • Serving Suggestion

    Emerson's Pilsner Beer

Chantal Organics Products used

White Flour
Coconut Oil
Tamari Soy Sauce

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