For the tempura

  • 200 gr all-purpose flour, Rivercote
  • 100 gr corn flour, Rivercote
  • 450 gr cold water
  • 1 kg of vegetables (Portobello mushrooms, courgettes, red peppers) chopped into thin slices
  • Vegetable oil for frying, Vita D’or


Sweet-and-sour sauce

  • 1/2 kg tomatoes, finely chopped, Nostia
  • 1 green pepper, finely chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 125 gr plums, finely chopped, Alesto
  • 1 tbsp coarse Himalayan salt, Deluxe
  • 50 ml vinegar, Pason
  • ½ tsp cinnamon, Kania


For the sweet and sour

  • 200 gr brown sugar, Belbake
  • 50 ml vinegar, Pason



  1. Put the flour and the corn flour into a bowl.
  2. Stir and add the cold water, until you get a runny sauce.
  3. Chop the vegetables into thin slices.
  4. Heat the oil in a wok or deep frying pan.
  5. When the olive oil reaches 190°C, dip the vegetables into the tempura, lightly shake off any excess and then fry them in the pan for 2 minutes, until they are golden on both sides. When they are ready, put them on absorbent kitchen paper and serve immediately with the sweet-and-sour sauce.


Preparing the sauce:

  1. Put all the ingredients into a medium pan, aside from the ingredients for the sweet-and-sour flavouring.
  2. Cook all the ingredients at a medium heat for 15 minutes or until the liquid has reduced and the sauce has thickened.
  3. Add the sweet-and-sour flavouring ingredients and continue to heat for 5 minutes or until the sauce has thickened.