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.


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