Vegetable Tempura

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations


  • 2 pieces Shimeji mushroom (thinly sliced)
  • 2 pieces Red capsicum (thinly sliced)
  • 2 pieces Zucchini (thinly sliced)
  • 2 pieces Eggplant (thinly sliced)
  • 2 pieces Sweet potato (thinly sliced)
  • 2 pieces Pumpkin (thinly sliced)
  • Vegetable oil
  • 1 pinch Curry Powder
  • 3 tsp Salt

Ingredients for Tempura Batter Mixture

  • 1 tbsp Kewpie Mayonnaise
  • ¾ cup Tempura Batter Mix
  • 200ml Soda water (chilled)

Ingredients for Tempura Flour Mixture

  • ½ tsp Curry Powder
  • 2 tbsp Tempura Batter Mix


  1. Mix Kewpie Mayonnaise, tempura batter mix, and soda water in a bowl. Lightly whisk the mixtures together. Do not over mix the mixtures.
  2. In a bowl, mix the curry powder and tempura batter together. 
  3. Heat oil to 175°C. Lightly coat vegetables with tempura flour mixtures, then coat with batter mixtures. Cook in oil until crispy and golden brown.
  4. Rest the vegetables on paper towels to absorb excess oil.
  5. Sprinkle a pinch of curry powder and salt to serve.
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