The vegetarian recipe for Vegetable Tempura:

servings – 4 to 6


  • 2 white cabbage leaves (cut into pieces)
  • 1/2 carrot (slice into rounds)
  • 6 baby corns (cut in half)
  • 3 long beans (cut into 2-inch lengths)
  • 1 green bell pepper (cut into pieces)
  • 1 cup self-rising flour
  • 1 cup tapioca starch
  • 1/2 cup water


  • 1 tsp salt
  • 1/2 tsp white pepper powder


  1. Place self-rising flour, water, salt and white pepper powder in a mixing bowl and stir to form a smooth batter.
  2. Dip all the vegetables (cabbage, carrot, baby corns, long beans and green bell pepper) in the batter, then coat with tapioca starch and fry until golden brown.
  3. Remove, drain and serve with Tempura Dipping Sauce.