Mango tempura donuts
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Serves 4, vegan
I developed this recipe some years ago and have included it here because you could argue it is a type of tempura. It is absolutely delicious and very simple to make as long as you have a deep fat fryer.

250g (1 cup) self raising flour
140g (5oz) ground rice
1 teaspoon of vanilla extract
100g (½ cup) caster sugar
250ml (1 cup) soy cream or milk
approx 250ml (1 cup) water

1 large mango
Caster sugar for dipping
Vegetable oil for deep frying

Whisk together the self raising flour, ground rice, vanilla, caster sugar, soy cream and water to form a thick batter. This batter will keep several days in the fridge.
Peel you mango or whatever fruit you wish to use and cut it into slices.
Bring a deep fat fryer or a pan of oil (Be careful!!) to a temperature of about 180°C (356°F). Dip the slices of mango into the batter and fry them both sides.
Drain well on kitchen paper, roll in some caster or icing sugar, and serve warm. They are also great cold.
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Ground rice This is rice that has been ground to a coarse powder, it has a similar consistency to ground almonds and is a creamy white colour. It is used in baking to enrich pastry, cakes and biscuits and is used in a similar way to flour. It is often mixed with flour or ground almonds in recipes. It is not as fine as rice flour but rice flour can be used in it's place.