It's important not to over-mix the batter.


  • baby asparagus
  • red pepper
  • carrot
  • spring onion
  • yellow pepper
  • 1 cup plain flour
  • 1 tblsp baking powder
  • sparkling water
  • for the sour cream dip:
  • 200 g sour cream
  • 100 g lightly whipped cream
  • 2 tblsp chopped chives
  • drizzle of honey
  • salt and pepper


  • To make the tempura batter, place the dry ingredients in a bowl.
  • Add just enough sparkling water to make a creamy batter – it's important not to over-mix.
  • Combine all ingredients and season to taste.
  • Lightly flour the vegetables, dip in batter and deep fry at 190C until crisp and light gold in colour.

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