I absolutely love vegetable tempura and have tried and tested loads of ways to get the perfect light and crisp batter. Most tempura batters include eggs; however, I find that the batter becomes too soggy and not crisp enough. The secret ingredient to replace the egg in mayonnaise… by using mayo, the oils disappear into the batter, and the tempura turns out gorgeously crunchy but still so light. The batter itself comprises only 3 simple ingredients, flour, ice water, and Japanese mayonnaise.
I used what veggies I had in the fridge, but you could use mushrooms, peppers, courgettes, carrots, even fish or prawns. It is a great way to get the kids to eat veggies they wouldn’t normally eat… I was in shock that my 3 kiddos were actually fighting over the last asparagus spear!
The Japanese mayonnaise I use is Kewpie brand @kewpieusa, available on Amazon and in Oriental supermarkets. I find it creamier than normal mayonnaise as it is made with only egg yolks and not full eggs, another fab pantry ingredient I use in sushi all the time.