Name: Tempura Vegetables with Soy Chilli Dip
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ teaspoon Fine sea salt; as needed Vegetable oil; 1 teaspoon Sesame oil; 100 g Sweet potato; 1 Red chili; 100 g Zucchini; 70 g Cornstarch; 2 tablespoons Rice vinegar; 100 g Green beans; 4 tablespoons Light soy sauce; 85 g All purpose flour; 200 g Seltzer water; 100 g Tenderstem broccoli

recipe by Kenwood https://kenwoodworld.com/

Total Time

30mins
Serves

4
Calories

229

based on 1 ratings

Any vegetables can be transformed into a light, crispy snack or starter with this delicious tempura recipe, accompanied by a tangy, spicy sauce for dipping.

recipe updated Aug 28, 2025

Ingredients

Seltzer water

200 g
Red chili

1
Tenderstem broccoli

100 g
Zucchini

100 g
Sweet potato

100 g
All purpose flour

85 g
Cornstarch

70 g
Fine sea salt

½ teaspoon
Vegetable oil

as needed
Light soy sauce

4 tablespoons
Rice vinegar

2 tablespoons
Sesame oil

1 teaspoon
Green beans

100 g

Tools

Stove
Kenwood Chef
Plate
Large saucepan
Small bowl

Step preview

Fit the Whisk Tool
Add the ingredients into the appliance bowl, fit the splashguard
Whisk and then scrape the bowl with a spatula - 1 minute, speed 2
Whisk until smooth – 1 minute, speed 2
Chill in the fridge until needed
Line a plate with paper towels
Fill a large heavy-based saucepan with oil until no more than 1/3 full
Heat until the oil reaches 180ºC
Remove the chilled batter from the fridge
Dip the vegetables into the batter
Working in batches, carefully place the vegetables into the hot oil
Fry until crisp and golden – 3 minutes
Using a slotted spoon, remove the fried vegetables from the saucepan and place on the paper towels
Now, make the dipping sauce
Add the ingredients into a small bowl
Stir until combined
Serve

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