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+ servings

Spicy Baked Tempura

  • Prep Time
    20 MINS
  • Cook Time
    20 MINS
  • KCals 127
  • Carbs 55G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 5 Purple
4 Servings


For the tempura

  • 200 g yam peeled and cut into 1/2cm slices
  • 200 g sweet potato peeled and cut into 1/2cm slices
  • 1 small head of broccoli cut into bite size florets
  • 60 g cornflour
  • 1/2 tsp garlic granules
  • 1/4 tsp chilli powder
  • 3 egg whites beaten
  • 100 g panko breadcrumbs
  • low calorie cooking spray

For the dipping sauce

  • 130 g lighter than light mayonnaise
  • 1/4 tsp sriracha
  • 1/2 tsp lemon juice
  • 6 g coriander leaves finely chopped
  • 1 lime cut into 6 wedges
  • salt and pepper to taste


For the tempura

  1. Preheat the oven to 200°C fan. Spray 2 baking trays with some low calorie cooking spray.

  2. Mix together the cornflour, chilli powder and garlic granules, with some salt and pepper.

  3. Coat the vegetables with cornflour and then dip them into the egg whites. Finally, coat thoroughly with the panko.

  4. Place the coated vegetables on the baking tray and spray with some low calorie cooking spray.

  5. Bake in the oven for 15-20 minutes, turning the veg over halfway through, until golden brown and the vegetables are just cooked.

For the dip

  1. Mix the mayonnaise, sriracha, lemon juice and coriander together in a bowl and season to taste with some salt and pepper.

  2. Serve the vegetable tempura immediately, alongside the dip.