Vegetable tempura with ginger batter

Mobile version Print

By: Ed Baines From: Good Food Bites

On TV Tonight

  • 20:00 - Two Greedy Italians - Piedmont
  • 21:00 - Hairy Bikers' Best of British - Takeaways
  • 22:00 - Donut Showdown - Ancient Greece

This recipe is classed as intermediate

Rating 3.45 / 5 (11 votes)

Prep time:
20 min
Cook time:
10 min

Crisp vegetables in light, ginger-spiked batter make a great treat for vegetarians and meat-eaters alike in this fabulous recipe from Ed Baines


1. Blanch all the vegetables in boiling water.

2. Whisk two egg yolks in a bowl.

3. Add the ginger, chilli, salt, Chinese five spice, and soy sauce. Stir in the rice flour, and bicarbonate of soda. Slowly add the ice-cold water.

4. Whisk the egg whites until fluffy. Fold them into the batter mixture.

5. Heat the oil in a wok to 180°C. Dip the vegetables in the batter, and drop them into the wok. Cook until the vegetables are golden brown. Drain on kitchen paper, garnish with coriander and lime and serve immediately.


  • 1 courgette, chopped
  • 4baby leeks, chopped
  • 1 spinach leaves
  • 3 broccoli florets, ut into horizontal discs
  • 2 whole oyster mushrooms
  • 2 asparagus

For the ginger batter:

To serve:

  • handful of fresh coriander
  • 1 lime, cut into slices

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register