Crispy, golden vegetable tempura paired with a creamy Coconut Satay Honey Dressing dip creates a delightful balance of texture and flavour. This recipe guides you through making a light batter, frying up vibrant vegetables, and serving a dip full of nutty, aromatic goodness.
Ingredients
For the Tempura Batter:
- 1 cup all-purpose flour
- 1/4 cup corn-starch
- 1 cup ice-cold sparkling water
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Ice cubes (to keep batter chilled)
For the Vegetables:
- 1 medium sweet potato, thinly sliced into rounds
- 1 cup broccoli florets
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced thinly on the diagonal
- 1 small onion, cut into thick slices (optional)
- Oil for frying (vegetable or canola oil)
For the Dip:
- 1/2 cup Coconut Satay Honey Dressing
- 2 tablespoons warm water (optional, for thinning when served warm)
Optional Garnishes:
- Fresh cilantro leaves
- Lime wedges
Instructions
1. Prepare the Vegetables
- Wash and cut all vegetables into bite-sized pieces.
- Pat them dry with a clean kitchen towel to ensure the batter sticks.
2. Make the Tempura Batter
- Combine flour, corn-starch, salt, and baking powder in a mixing bowl.
- Gradually pour in the ice-cold sparkling water while stirring gently. Mix until just combined (avoid overmixing; some lumps are fine).
- Place the batter bowl over another bowl filled with ice to keep it cold until you're ready to fry.
3. Heat the Oil
- Pour the oil into a deep pan or fryer, filling it about 2–3 inches deep. Heat the oil to 350°F (175°C).
- Use a thermometer to maintain the temperature for a light and crispy texture.
4. Fry the Vegetables
- Dip each vegetable piece into the batter, ensuring it’s well coated.
- Gently place the battered vegetables into the hot oil. Fry a few pieces at a time to avoid crowding the pan.
- Cook for 2–3 minutes or until the tempura is golden and crisp.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while still hot.
5. Prepare the Dip
- For a warm dip, gently warm the Coconut Satay Honey Dressing in a small saucepan over low heat and whisk in 2 tablespoons of water for a thinner consistency.
- For a chilled dip, serve directly from the bottle or bowl as is.
6. Serve
- Arrange the vegetable tempura on a platter. Serve alongside a bowl of the Coconut Satay Honey Dressing as a dip.
- Garnish with fresh cilantro leaves and lime wedges for added brightness.
Flavourful Notes
The Coconut Satay Honey Dressing, with its rich coconut cream, roasted peanuts, and honey, delivers a perfect balance of creaminess, nuttiness, and subtle spice. Whether warm or chilled, the dip elevates the crispy tempura into a dish that you’ll savour bite after bite. Serve it as an appetizer, party snack, or as part of a fun, flavourful meal!