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Vegetable tempura with sweet chilli dip
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 460
This is needed
This is needed for 4 people
  • 0.5 dl water
  • 3 tbsp sugar
  • 0.5 lime, use only the juice
  • 2 tsp fish sauce
  • 1 red chilli, cut diagonally into rings, deseeded
  • 1 garlic clove, pressed
  • 1 carrots (approx. 80 g), finely grated
  • 100 g oyster mushrooms, cut lengthwise into thin slices
  • 125 g mini Thai aubergines, cut in half lengthwise or into quarters
  • 160 g diced ham, cut lengthwise into sixths
  • 2 tsp white flour
  • 1 fresh egg yolks
  • 2.5 dl water, ice-cold
  • 125 g white flour
  • 0.5 tsp salt
  • oil for deep-frying
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And that's how it's done
And that's how it's done
Bring the water and sugar to the boil and reduce the heat. Reduce, uncovered, to a syrup-like consistency then leave to cool. Stir in the lime juice and fish sauce. Mix in the chilli, garlic and carrot.
Shortly before frying, dust the vegetable strips with a little flour.
Whisk the egg yolk and water in a bowl. Combine the flour and salt, add to the egg mixture and whisk well. Use the batter immediately. Preheat the oven to 60°C. Warm the platter. Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat to 180°C. Using a wooden skewer, dip the vegetables in the batter one at a time and drain off any excess. Fry the vegetables for approx. 1 1/2 mins. on each side until light brown and drain on paper towels. Keep the vegetables warm in the oven, leaving the oven door slightly ajar. Serve the sweet chilli dip alongside.