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Tempura veggie ‘arrows’

A light, crispy batter keeps the veggies juicy, while the asparagus spears and mushroom skewers are a nice nod to The Archer’s arrows.




Wasabi Mayonnaise

  • 1 cup (240 ml) kewpie mayonnaise
  • 3 teaspoons (15 ml) wasabi
  • 1 clove garlic, grated on a rasp
  • 1 lemon, juice
  • Salt, to season

Tempura Batter

  • 1 cup (240 ml) flour
  • 1 teaspoon (5 ml) table salt
  • 1 egg
  • 1 1/2 cups (350 ml) ice-cold sparkling water

Tempura Veggie ‘Arrows’

  • Cornstarch, for dredging
  • Vegetable oil, for deep-frying
  • 4-6 asparagus spears, stems removed
  • 12-18 button mushrooms
  • Tempura Batter


Wasabi Mayonnaise

  1. In a bowl, mix the kewpie mayonnaise, wasabi, garlic, and lemon. Season sparingly with salt. 
  2. Reserve in the refrigerator until needed.

Tempura Batter

  1. Sift together the flour and salt in a bowl. Add the egg and pour in the sparkling water while stirring, just enough to combine. The batter should be slightly thinner than the pancake batter.

Tempura Veggie ‘Arrows’

  1. Line a plate with paper towels and fill a bowl with cornstarch.
  2. In a heavy-bottomed pot, heat the oil to 350 F (175 C) over medium-high heat.
  3. Thread 3 mushrooms each onto six bamboo skewers. In batches, dredge the asparagus and skewers in cornstarch, shaking off the excess, then dip them into the batter. Immediately transfer the skewers to the hot oil. Deep-fry until crispy and barely golden-brown, three to four minutes.
  4. Remove the skewers from the oil and drain them on paper towels. Repeat to fry all the skewers and spears.
  5. Serve immediately with Wasabi Mayonnaise on the side to dip. Enjoy! 

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