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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


  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.