Vegetable and shrimp tempuras recipe

  • Serves 6
  • 30 mins to prepare and 50 mins to cook
  • 359 calories / serving
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Prepare the chilli jam by blitzing the red pepper, chilli, garlic and ginger in a food processor until they are very finely chopped. Transfer to a heavy-based saucepan and add the sugar, cherry tomatoes, vinegar and shallot.

Bring the mixture to the boil and skim any scum that comes to the surface. Lower the heat to a gentle simmer and cook for 30 minutes, stirring occasionally.

After the jam has become sticky, continue to cook for a further 8-10 minutes, stirring occasionally to make sure it doesn't catch on the base of the pan. Remove from the heat and allow to cool to one side.

Heat the groundnut oil in a large heavy-based saucepan to 180°C. Prepare the tempura batter by whisking the soda water into 75g of the flour in a steady, slow stream, making sure that the batter is smooth. The consistency should be that of single cream. Season the batter with salt and pepper.

Make sure the vegetables and shrimp are dry, then toss them in the remaining 50g of flour. Shake off any excess and then dip into the batter and deep-fry in batches, starting with the vegetables, and ending with the shrimp.

Deep-fry the vegetables for 2-3 minutes and the shrimp for 3-4 minutes before draining on kitchen paper.

Spoon the chilli jam into serving pots and arrange on wooden serving plates.

Place the shrimp and vegetable tempura on kitchen paper placed on the plates and serve immediately.

  • Ingredients

  • 200g shrimp, heads removed, shelled and de-veined
  • 1 courgette, cut into batons
  • 1 red pepper, de-seeded and chopped
  • For the batter

  • 1litre groundnut oil/sunflower oil, for deep-frying
  • 125g of plain flour, sifted
  • 250ml sparkling soda water
  • salt
  • pepper
  • For the chilli jam

  • 2 red peppers, de-seeded and roughly chopped
  • 2 red chillies, de-seeded and roughly chopped
  • 2 shallots, finely sliced
  • 1 inch piece of ginger, peeled and roughly chopped
  • 2 garlic cloves
  • 100g canned cherry tomatoes
  • 185g caster sugar
  • 75ml red wine vinegar
  • Energy 1510kj 359kcal 18%
  • Fat 12g 17%
  • Saturates 2g 8%
  • Sugars 39g 43%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 55.5g Protein 9.6g Fibre 3.4g


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