• 6 green asparagus in halves
  • 1 half cauliflower in small florets
  • 10 haricots verts
  • 2 cups of flour
  • 1,5 tbsp of baking soda
  • 2 tbsp of sesame oil
  • 2,5 cups of ice cold soda water

Author of this recipe

Love my Salad

Love my Salad

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You don't have to go to a Japanese restaurant for fresh, crispy vegetable tempura. Make it yourself with this great recipe!

Total votes: 192


Add asparagus, cauliflower florets and beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
In large bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice soda water, mixing just until dry ingredients are moistened. Batter will be lumpy.
Heat the oil in a wok and work in batches, using tongs or chopsticks put the vegetables into batter and fry, turning occasionally, until golden, about 2 minutes. Transfer to paper towels to drain. And go for the next batch. Clean your oil, by taking away loose bits of fried flour out of the pan, before you go for the next batch of tempura vegetables. 

Serve your tempura vegetables with a light soy sauce or with a nice creamy truffle mayonaise and capers. 


Tips from the author

This recipe is suitable for every kind of vegetable, other brilliant ideas are:

mushrooms, kale leaves, leek rings, onion rings, broccoli, but also shrimps and calamari rings. 


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