Brussels sprout and cauliflower tempura recipe
Give Christmas veg a makeover with this festive party snack. Sprouts and cauliflower are coated in a light, crispy tempura batter and served with a zingy soy, lime and cranberry sauce for dipping.
See method- Serves 4-6 as an aperitif
- 15 mins to prepare and 15 mins to cook
- 270 calories / serving
Ingredients
- oil, for deep frying
- 300g small cauliflower florets
- 24 small Brussels sprouts, or 12 large, halved
For the tempura
- 100g plain flour
- 100g cornflour
- 1 tsp black sesame seeds
- ¼ tsp bicarbonate of soda
- 200-225ml cold sparkling water, to mix
For the dipping sauce
- 50g cranberry sauce
- 2 tbsp soy sauce
- juice and zest of 1 lime
- 1 tsp grated ginger
- 2 spring onions, finely sliced
Each serving contains
- Energy
- 1125kJ 270.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.9gProtein 4.6gFibre 3.4g
Method
- Mix together the ingredients for the sauce. Add a little cold water, a tablespoon at a time, to reach a dipping sauce consistency.
- For the tempura, in a large bowl, mix the flour, cornflour, sesame seeds and bicarbonate of soda. Season well with salt and pepper. Whisk in the sparkling water to make a thick and slightly bubbly batter.
- Fill a medium-sized saucepan a third full with oil. Heat until hot. You will be frying in batches, so if you want to use less oil just use a smaller saucepan and do more batches.
- To test if the oil is ready, drop a small piece of bread in. When the bread turns golden in 2 mins, the oil is ready.
- Dip the veg into the batter, then shake off any excess and gently drop into the hot oil to fry for 3-4 minutes, turning once, until golden brown and cooked through. Remove and place on kitchen paper to drain. Repeat with the remaining vegetables.
- Serve the warm tempura veg with the dipping sauce.
- See more Vegetarian recipes
