Tempura Vegetables with seaweed salt


Serves 2



For the vegetables 250g combination of your favourite veg. We used:
Sprouting broccoli, Baby carrots, Courgette flowers, Courgettes, Kale
1 tsp of Savoury umami
2 tbsp plain flour
Vegetable oil for frying

For the Batter
140g Cornflour
60 g plain flour
160ml sparkling water, chilled
1 tsp of savoury umami

For the dipping sauce
50ml soy sauce
25ml Mirin or cider vinegar
25 ml sesame oil
1 tsp of honey
1 tsp sesame seeds
1 tsp root ginger, finely chopped
1 tsp red chilli, deseeded and finely sliced
1 spring onion, finely sliced
1 tsp fresh coriander, chopped


An easy and adaptable seasonal tapas dish with a twist using Savoury Umami seaweed salt giving it a real depth of flavour, finished with a soy dressing. Enjoy as a starter or light lunch.


  1. Start by making your spicy dipping sauce by simply combining all ingredients in a small bowl. Set aside and leave to marinade.
  2. Next blanche your broccoli and carrots in hot water for 1-2 minutes to soften slightly. Drain and then pat dry and coat in flour, seasoned with Cornish Sea Salt Savoury umami salt.
  3. Make a batter by whisking cornflour, plain flour and sparkling water in a bowl. At this point pre-heat your oil. Add a generous pinch of savoury umami salt to the batter mix just before cooking.
  4. Dip your vegetables in the tempura batter to evenly coat and then deep fry in hot oil at around 180˚C. Cook for 4-5 minutes until the batter is pale golden in colour. It should taste light, crisp and crunchy when you bit into it.
  5. Transfer to a piece of kitchen roll to absorb excess oil and sprinkle whilst still warm with more umami seasoning.
  6. Enjoy with the spicy dipping sauce as a starter or light lunch.

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