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Brussels sprout and cauliflower tempura recipe

1 rating

Sprouts and cauliflower get a festive makeover in this fabulous tempura snack idea. Serve alongside the sweet and sour cranberry soy dipping sauce at your Christmas party with a cold bottle of Stella Artois - the clean and refreshing notes of the beer cut through the oily qualities of the dish. See method

Serves 4-6 as an aperitif
15 mins to prepare and 15 mins to cook
270 calories / serving
Vegetarian

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

Shop ingredients

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1125kj
270kcal 14%
Fat
11g 16%
Saturates
2g 8%
Sugars
7g 8%
Salt
1.6g 27%

of the reference intake
Carbohydrate 37.9g Protein 4.6g Fibre 3.4g

Perfect pairing...

Brewed using only the finest Saaz hops, Stella Artois has a delicate floral aroma and a clean, crisp finish that pairs well with food. It’s also available in gluten-free and zero-alcohol varieties, making it an excellent choice for entertaining and catering to guests’ different dietary requirements.

Buy now

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 and a large glass of Stella Artois!

See more Vegetarian recipes

Tip: If you can't find black sesame seeds, swap for white; it won’t look quite as striking but the flavour will be there!