Jul 14 2026
Restaurants›Naung Mai Thai Kitchen›Assorted Vegetable Tempura Recipe

Assorted Vegetable Tempura Recipe

Inspired by Naung Mai Thai Kitchen
Time45m
Serves4

Make Assorted Vegetable Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Batter

Frying

Dipping Sauce

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and cut the zucchini, carrot, eggplant, bell pepper, mushrooms, and green beans into bite-sized pieces. For the zucchini and eggplant, slice them into thin rounds. Julienne the carrot and bell pepper.

  2. 2

    Make the Dipping Sauce

    In a small bowl, combine soy sauce, rice vinegar, mirin, chopped green onions, and sesame seeds. Mix well and set aside.

Batter Preparation

  1. 3

    Prepare the Batter

    In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and egg. Gradually add ice-cold water until the batter is smooth and has a slightly runny consistency. Be careful not to overmix.

Frying

  1. 4

    Heat the Oil

    In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises, the oil is ready.

  2. 5

    Fry the Vegetables

    Dip each piece of prepared vegetable into the batter, allowing excess to drip off. Carefully place them into the hot oil in batches, making sure not to overcrowd the pot. Fry until golden and crispy, about 2-3 minutes, then remove with a slotted spoon and drain on paper towels.

Serving

  1. 6

    Serve the Tempura

    Arrange the crispy tempura vegetables on a serving platter and serve hot with the dipping sauce on the side.

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