Tempura vegetables with wasabi mayonnaise

by Beca Lyne-Pirkis

An Asian-inspired side or starter from Beca Lyne-Pirkis

A lovely little recipe to make as a side for another dish (like my shredded duck with hoisin sauce) or as a starter. Use whatever vegetables you have and make sure you go to the effort of making the mayonnaise too—it really packs a punch!


For the wasabi mayonnaise:
1 egg yolk
2 tbsp lemon juice
175ml of vegetable or rapeseed oil
1 heaped tbsp wasabi paste

For the tempura vegetables:
1 litre vegetable oil, for frying
A selection of vegetables, cut thinly (eg 1 courgette, 1 small aubergine, 2 medium onions, mange tout)
60g plain flour
60g cornflour
1 large egg white
Ice cold fizzy water (around 175-225ml)


To make the mayonnaise, place the egg yolk, lemon juice and a good pinch of salt into a medium bowl (with a damp piece of kitchen roll under the bowl to keep it steady as you whisk in the oil). Pour the oil into a jug so that it’s easier to drizzle it slowly into the egg yolk mixture. Using a regular balloon whisk, mix the egg yolk with the lemon juice and salt and slowly drizzle in the oil. Gradually the mixture will start to thicken and lighten in colour.

Once all the oil has been added, taste to check the seasoning, adding a little more salt if needed, then add in the wasabi paste. The more you add the hotter it will be, so add it in stages until you’re happy with the balance. Keep covered in the fridge until needed.

For the tempura vegetables, heat 1 litre of vegetable oil in a medium saucepan to 180C. Slice the vegetables thinly, around 3mm thick. Now make the batter. Add the flour to a bowl then whisk the egg white until frothy. Add the water to the flours then add the egg white, being sure not to over mix the batter—leave the odd lump of flour.

Dip the vegetables in the batter and carefully fry for 2 mins in the hot oil. Drain on some kitchen paper and keep warm in a low oven until ready to serve with the wasabi mayonnaise.

Recipe: Beca Lyne-Pirkis