Crispy Tempura with Quorn Vegan Fillets & Wasabi Sauce


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Quorn Vegan Fillets, vegetables and edible flowers fried in a crisp egg free batter.

1423 kJPer serving
Serves 4
50 mins
  • 312g Quorn Vegan Fillets
  • 1½ cups (187g) flour
  • 1 Tbsp Chinese five spice
  • 1 tsp salt
  • 1 C (250ml) sparkling water
  • sunflower oil, for deep-frying
  • 200g small zucchinis, trimmed and halved lengthwise
  • 100g green beans, trimmed
  • 10g edible flowers
  • ½ C (125ml) vegan mayonnaise
  • 1 Tbsp lime juice
  • 1 Tbsp chives, chopped
  • 4 tsp wasabi paste
  • 8 lime wedges, to serve
  1. Combine the flour, Chinese five spice, salt and sparkling water and whisk until slightly smooth but still a bit lumpy.
  2. Heat the oil for deep-frying to 180°C.
  3. 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.
  4. Cut each Quorn Vegan Fillet into 4 strips, dip the strips into the batter, allow the excess to drip off and fry 2-3 minutes until crisp. Drain on kitchen paper.
  5. Whisk the vegan 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.

Made with Quorn Vegan Fillets

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