Green Vegetable Tempura with Three Flavoured Mayonnaises

Boeuf Bourguignon
September 20, 2016
Vegan Olive and Canola Oil Brownies
September 22, 2016
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Green Vegetable Tempura with Three Flavoured Mayonnaises
Crunchy, green, fresh and quick to prepare Tempura vegetables served with three mayonnaises flavoured with fresh ingredients! The perfect party snack or delicious starter.
Servings
people
Ingredients
For the Tempura
  • 500 ml soda water
  • 1 cup Flour
  • salt
  • pepper
  • 100 g green beans fine
  • 100 g asparagus
  • 100 g tender stem brocolli
  • 100 g mangetout
  • 2 cups Canola Oil
For the Avocado and Coconut Mayo
  • 200 ml B-well mayonnaise
  • 1 avocado mashed
  • 1 handful fresh coconuts grated
  • 1 dash lime
  • salt
  • pepper
For the Red Cabbage and Fresh Ginger Mayo
  • 200 ml B-well mayonnaise
  • 1 cup red cabbage finely chopped
  • 1 tsp fresh ginger grated
  • salt
  • pepper
For the Coriander and Lime
  • 200 ml B-well mayonnaise
  • 1 handful coriander chopped
  • 2 small limes grated and juiced
  • 1 tsp honey
Servings
people
Ingredients
For the Tempura
  • 500 ml soda water
  • 1 cup Flour
  • salt
  • pepper
  • 100 g green beans fine
  • 100 g asparagus
  • 100 g tender stem brocolli
  • 100 g mangetout
  • 2 cups Canola Oil
For the Avocado and Coconut Mayo
  • 200 ml B-well mayonnaise
  • 1 avocado mashed
  • 1 handful fresh coconuts grated
  • 1 dash lime
  • salt
  • pepper
For the Red Cabbage and Fresh Ginger Mayo
  • 200 ml B-well mayonnaise
  • 1 cup red cabbage finely chopped
  • 1 tsp fresh ginger grated
  • salt
  • pepper
For the Coriander and Lime
  • 200 ml B-well mayonnaise
  • 1 handful coriander chopped
  • 2 small limes grated and juiced
  • 1 tsp honey
Instructions
For the Tempura
  1. Gently mix the flour and soda water together, it should have the consistency of thick cream season with salt and pepper.
  2. Heat the oil in a sauce pan and once hot gently dip the vegetables and fry in the oil till golden brown drain on kitchen toweling paper.
  3. Garnish with ground black pepper and fresh herbs.
For the Avocado and Coconut Mayo
  1. Blend all the ingredients together and grate more fresh coconut over.
For the Red Cabbage and Fresh Ginger Mayo
  1. Blend all the ingredients together and garnish with more chopped red cabbage.
For the Coriander and Lime
  1. Blend all the ingredients together and garnish with fresh coriander.
Notes
  1. This is a great dish to use as a starter or party snack.
  2. Serve warm or room temperature with the mayo dips chilled in the fridge until serving.
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