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Prepare the Dips:

Prepare the Tempura:

  • Cornstarch 150.0 g
  • Flour 150.0 g
  • Flour, rice 30.0 g
  • Baking Powder 9.0 g
  • Cold sparkling water, as needed 350.0 ml
  • Assorted carrots, peeled, julienned 600.0 g
  • Assorted zucchini, peeled, julienned 600.0 g
  • Shiso leaves 10.0 pc
  • Green onion, sliced thinly 1.0 pc
  • Oil for frying, as needed
  • Cress 20.0 g
  • Furikake, as needed

Are whitebait or crispy squid top of your starter game? Add this mega crunchy vegan version, and serve it with three sweet and spicy dips. This dish is brilliantly flexible too, so try mixing up the veggies in the tempura.



  1. Prepare the Dips:

    • Measure the Hellmann's Vegan Mayonnaise into three bowls.
    • Add the bulgogi and sesame seeds to one, the wasabi paste and furikake to the second, and the sweet chilli sauce and chilli flakes to the third.
    • Mix each into a smooth sauce and season to taste.
    • Spoon each sauce into a small serving bowl, and top with their respective garnishes: toasted sesame seeds for the bulgogi, furikake for the wasabi, and chilli flakes for the sweet chilli dip.
  2. Prepare the Tempura:

    • Mix together cornstarch, flour, rice flour, baking powder, and cold sparkling water. Make sure not to overmix the batter.
    • Add the vegetables to the bowl and mix to coat evenly. Shake to remove excess batter.
    • Drop into hot oil to deep-fry until light and crispy.
    • When cooked, remove from the oil and place on paper towels to remove excess oil.
    • Plate the fritter on a warm serving dish, topped with some cress and furikake, alongside the dipping sauces.