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Vegetable tempura with sweet and sour sauce


  • Purple cabbage: Half
  • Broccoli florets 400 g
  • Cauliflower 400 g
  • Zucchini flowers 8 pcs
  • Celeriac 1 pc
  • Sunflower oil 700g


  • Soya sauce 200 g
  • Honey 20 g
  • Balsamic vinegar 10 g


  • Rice flour 250 g
  • Cricket flour 75 g
  • Ice-cold sparkling water 450 g
  • Salt: 1 pinch


  1. In a saucepan stir together all the ingredients for the dipping sauce and place on very low heat until the liquid has reduced by about a third. Leave it to cool.
  2. For the batter, put the flours, the sparkling water and the salt into a large bowl and whisk gently, not vigorously, until the mixture just comes together.
  3. Clean all the vegetables, cut them into even-sized chunks.
  4. Pour the oil into a medium high-sided sauté pan and place on high heat. Once very hot, reduce the heat to medium and test the heat by dropping in a little batter; it should sizzle but shouldn’t brown straight away.
  5. In batches, dip the vegetables in the batter, and then place in the oil as many pieces as can comfortably fit without touching. Fry for 30-60 seconds on each side, until crisp and pale golden.
  6. Transfer the vegetables to a rack lined with kitchen paper and continue in the same way with the rest.
  7. Sprinkle them with a generous amount of flaked salt and serve hot with the dipping sauce alongside.
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