Tempura with Homemade Yuzu Mayo


Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 4


Tempura Batter:
  • 1 cup rice flour
  • 4 tbsp corn starch
  • 2 tsp baking powder
  • 1 tsp salt
  • pinch of sugar
  • ¼- ½ cup cold water
  • Red peppers, sliced
  • Babycorn, sliced lengthwise
  • Onion rings
  • Eggplant pieces
  • Extra rice flour for coating
  • 3 cups of oil for frying
Yuzu Mayo:
  • 1 egg yolk, at room temperature
  • 120 ml vegetable oil
  • ½ tsp. English Mustard
  • A pinch of sugar
  • ½ tsp. salt
  • 1 tsp. vinegar
  • 1 tsp. soya sauce
  • 1 tsp. SPRIG Yuzu Extract
  • ½ tsp. minced garlic


  • Whisk the yolk with mustard, sugar, salt and vinegar.
  • Slowly, while whisking add the oil, initially, drop by drop.
  • Whisk vigorously until you get the desired consistency.
  • Then whisk in the soya sauce, SPRIG Yuzu Extract and garlic.
Tempura Batter:
  • Whisk all the ingredients together to make the batter.
  • Place the frying oil in a large vessel and place on heat.
  • Coat all the vegetables lightly in rice flour.
  • Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.
  • Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.
  • Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.

Yuzu Japanese Citrus Extract, 120g


Roasted Garlic Infused Oilve Oil, 125g


Bhut Jolokia Extra Hot Chilli Sauce, 120g


Chipotle Adobado Mexican Chilli Sauce, 120g