Main Course
Tempura with Garlic Dip (Pinoy-Style Dijon-Garlic Sauce)
Original name: Tempura with Garlic Dip
About this dish
Golden, airy tempura with a crisp, light crust — a style my Lola made for special Sundays. But the real star here is the tangy garlic dip, a playful nod to Filipino sawsawan that cuts through the richness and keeps you coming back for more.
It's my favorite way to honor her memory and the flavors of home.
Ingredients
UK and US measurements are both included for every recipe.
Large shrimp
protein500 g
Imperial measurement: 1 lb
Sweet potato
vegetable1 medium (about 300 g)
Imperial measurement: 1 medium (about 10 oz)
Broccoli florets
vegetable1 cup (about 150 g)
Imperial measurement: 1 cup (about 5 oz)
Zucchini
vegetable1 medium (about 200 g)
Imperial measurement: 1 medium (about 7 oz)
All-purpose flour
grain1 cup (120 g)
Imperial measurement: 1 cup
Cornstarch
grain1/4 cup (30 g)
Imperial measurement: 1/4 cup
Baking powder
other1 teaspoon
Ice-cold water
liquid1 1/2 cups (360 ml)
Imperial measurement: 1 1/2 cups
Egg yolk
protein1 large
Garlic, minced
vegetable4 cloves
Mayonnaise
dairy1/2 cup (120 g)
Imperial measurement: 1/2 cup
Soy sauce
seasoning2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
Rice vinegar
liquid1 tablespoon (15 ml)
Imperial measurement: 1 tablespoon
Honey
liquid1 teaspoon
Vegetable oil
fat4 cups (960 ml)
Imperial measurement: 4 cups
Salt
seasoning1/2 teaspoon
Black pepper
spice1/4 teaspoon
Fresh parsley
herb2 tablespoons, chopped
Method
Prepare the garlic dip
5 minutesIn a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, honey, and half of the minced garlic. Set aside to let the flavors meld.
Prep the seafood and vegetables
10 minutesPat the shrimp dry with paper towels. Slice sweet potato and zucchini, and cut broccoli into bite-size florets. Keep everything dry for best frying results.
Make the tempura batter
5 minutesIn a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and pepper. Separately, lightly beat the egg yolk and stir in ice-cold water. Pour the wet mixture into the dry ingredients and whisk just until combined; a few lumps are fine and desirable — do not overmix.
Heat the oil
5 minutesPour oil into a heavy-bottomed pot or wok to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). Maintain this temperature for even frying.
Coat and fry the shrimp and vegetables
10 minutesDip each shrimp (or vegetable piece) into the batter, letting excess drip off. Carefully place into the hot oil in small batches, making sure not to crowd the pan. Fry for 1–2 minutes per batch, turning once, until golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
Season and serve
2 minutesSprinkle the fried tempura with a few pinches of salt while still hot. Serve immediately with the garlic dip on the side, garnished with parsley if desired.
Equipment
- Deep fryer or heavy pot
- Deep-fry thermometer
- Slotted spoon
- Mixing bowls
- Whisk
- Paper towels
Nutrition facts
Tips
- Keep the batter ice-cold: use iced water and don't overmix to maintain that light, delicate crunch.
- Dry your seafood and vegetables thoroughly before dipping or the batter will slide off.
- Maintain a steady oil temperature of 350°F (175°C) — too low makes greasy tempura, too high browns it too quickly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is tamari.
Serving suggestions
- Serve tempura hot and fresh alongside steamed jasmine rice and a light salad. It's also wonderful over soba noodles with a drizzle of the garlic dip.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.