Vegetable tempura with ginger batter

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By: Ed Baines From: Good Food Bites

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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

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