Everyone will love this crispy tempura vegetable platter… guaranteed!

• 2 large sweet potatoes, thinly sliced 
• 200 g baby turnips, thinly sliced 
• 200 g baby carrots, thinly sliced 
• 100g baby corn 
• 80 g mange tout 
• 150 g extra fine green beans 
• Salt to season  

For the tempura batter 

• 250 g Woolworths Tempura Flour, plus extra for coating the veggies 
• 6 T black sesame seeds 
• 4 cups of sparkling water 
• Oil, for deep frying  
• 2 x 100 g Woolworths Asian Dressing 
• Spring onions, thinly sliced to garnish

Before preparing the batter, thinly slice your vegetables. Slice them all as close to the same thickness as possible.

1. For the batter, combine the tempura flour and sesame seeds in a large mixing bowl. Add water one cup at a time, stirring to form a batter similar to the thickness of a pancake batter. Don’t over mix the batter (a few lumps are fine).  
2. Heat the oil for deep frying. 
3. Coat the vegetables in some tempura flour before dipping into the batter and coating well. Slowly lift the vegetables out of the batter and allow any excess batter to drip off. 
4. Carefully place the vegetables in the oil, being careful not to over crowd the pot. 
5. Turn the vegetables over after about a minute after frying and fry for another 30 seconds to retain some crunch and texture.  
6. Once crisp, remove the tempura vegetables from the oil and place on absorbent kitchen paper. Season lightly with salt to taste. 
7. Repeat with the remaining vegetables. 
8. Serve your vegetables on a serving platter with some Asian dressing as a dipping sauce and finish with a garnish of spring onions. 

Like what you see?

SHOP IN-SEASON VEGETABLES FOR YOUR TEMPURA PLATTER