Vegetable tempura with chile dipping sauce from River Cottage Veg: 200 Inspired Vegetable Recipes (page 308) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ricki on February 14, 2020

    Just the sauce, to dot the top of a noodle/veg bowl dinner with smoked tofu or chicken. Made with what I had at hand: the jelly part of sour cherry preserves and ½ tsp red pepper flakes for one-half of the recipe. Nice and easy. Definitely sweet but also fruity. Would also work with apricot, plum, quince.

  • Zosia on June 16, 2014

    Delicious! The batter was light and crisp (and stayed that way even when the vegetables cooled to room temperature) and the sweet-tart dipping sauce heated with fresh chillies was an excellent accompaniment. The recipe makes enough batter for approx 1kg prepared vegetables (I used asparagus, red pepper and baby bellas) but the dipping sauce recipe should be doubled for that amount. The (North American) volume amount for the sparkling water is incorrect in the Canadian edition of the book (it's closer to 3/4-1 cup) - I'll be sticking to the original metric weights and volumes provided.

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