Vegetarian Crispy Tempura

Name: Vegetarian Crispy Tempura
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 125g Quorn Vegetarian Fillets; [https://www.quorn.co.uk/products/chicken-style-fillets] (1 pack); 94g flour; ½ tbsp Chinese five spice; ½ tsp salt; 125ml sparkling water; sunflower oil, for deep-frying; 100g small courgettes, trimmed and halved lengthwise; 50g green beans, trimmed; 50g edible flowers; 125ml mayonnaise; ½ tbsp lime juice; ½ tbsp chives, chopped; 2 tsp wasabi paste; 4 lime wedges, to serve

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Tempura-battered Quorn Vegetarian Fillets, courgettes, green beans, and edible flowers arranged on a plate with mayonnaise dipping sauce on the side.

Quorn Vegetarian Fillets, vegetables and edible flowers fried in a crisp egg free batter, make this tasty vegan version of a traditional oriental Tempura.

Vegetarian Japanese Recipes Vegan & Vegetarian Fillets & Pieces Recipes Fakeaway Recipes

Serves 2

50 mins

Easy

340 cals
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

125g Quorn Vegetarian Fillets (1 pack)
94g flour
½ tbsp Chinese five spice
½ tsp salt
125ml sparkling water
sunflower oil, for deep-frying
100g small courgettes, trimmed and halved lengthwise
50g green beans, trimmed
50g edible flowers
125ml mayonnaise
½ tbsp lime juice
½ tbsp chives, chopped
2 tsp wasabi paste
4 lime wedges, to serve

Method

Combine the flour, Chinese five spice, salt and sparkling water and whisk until slightly smooth but still a bit lumpy.
Heat the oil for deep-frying to 180°C.
Dip each piece of zucchini into the batter, allow the excess to drip off and gently place it into the warm oil. Fry for 2-3 minutes until crisp and drain on kitchen paper. Fry the zucchinis off in batches. Repeat the process with the green beans and edible flowers.
Cut each Quorn Vegetarian Fillet into 4 strips, dip the strips into the batter, allow the excess to drip off and fry for 2-3 minutes until crisp. Drain on kitchen paper.
Whisk the mayonnaise, lime juice, chives and wasabi together until smooth. Serve it alongside the warm fried vegetables with the lime wedges.

TIP: Edible flowers that are ideal to be fried in a tempura batter include organic snapdragons, nasturtiums, pansies and violas.