New, Vegetarian, Appetizer

Vegetable Tempura
With Spicy Black Garlic Aioli

When it comes to sauces, dips, and any kinds of vinaigrette I lose myself. I easily take half of a day for finding the best sauce, dip etc. for the dish I am planning to make. Wait, it is getting better… Sometimes I even create dishes for a specific sauce I make.

It is simply because the sauces make the dish complete and tasteful. Well, you can also ruin a beautiful dish and the sauce if you make the wrong combinations. An extreme example, try creme anglaise (which is the quinee of the sweet world) with french fries. Yucky. You see… The combination fails so bad. Let’s try garlic mayonnaise instead of Anglaise. Yummy, right? This time the combination is a winner.

So that’s why I am very picky about my combinations. Because I can be very very creative with sauces, dressing I mostly start with them and then I only match it with the main item of the dish. It may sound weird but I am a bit weird anyway 🙂

This is how this recipe was made. I had this two bulbs of sweet & sexy black garlic (thank you maillard reaction for helping garlic to become this amazing) and wanted to use it with something fried. Then Aioli would have been the best for that. Then I figured out the sweetness of the garlic fits nicely with the sour/spiciness of sriracha. And dipped whatever I find in the fridge to an easy but extra crispy tempura batter. Voilaaa… Great snack, lunch, dinner.

Vegetable Tempura with Spicy Black Garlic Aioli

Course Main Course, Side Dish, Snack, Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Author Kayra


For Spicy Black Garlic Aioli;

  • 25 gr Black Garlic
  • 100 ml Mayonnaise
  • 15 ml Sriracha Sauce
  • 5 ml Sesame Oil
  • 5 ml Apple Cider Vinegar

For Tempura Batter;

  • Tempura flour mix
  • Ice cold bear

For Tempura;

  • 60 gr Broccoli Florets
  • 60 gr Cauliflower Florets
  • 50 gr Fresh Corn kernels
  • 50 gr Edamame
  • 4 leaves Parsley
  • 100 gr Baby carrots
  • 50 gr Enoki Mushrooms
  • 10 gr Kale leaves
  • Tempura batter
  • Potato starch
  • Paprika powder
  • Salt & Pepper
  • Oil for frying
  • Spicy Black Garlic Aioli for serving


For Spicy Black Garlic Aioli;

  1. Fine paste black garlic.

  2. Mix all ingredient well.

  3. Adjust seasoning.

  4. Keep in the fridge until use, up to 3 days.

For Tempura Batter;

  1. Follow Instructions on the pack by replacing the liquid with your ice cold favourite beer. It is going to make the tempura crispier for a long while.  

  2. Keep in the fridge for an hour before use.

For Tempura;

  1. Steam broccoli, cauliflower & carrots. 

  2. Strain and dry completely.

  3. Sprinkle salt and pepper.

  4. Dip all of your vegetables in potato starch, paprika, salt and pepper bland.

  5. Remove extra potato starch and dip in the tempura batter.

  6. Remove extra batter and  dip vegetables in 200° C frying oil. Fry until crispy on the outside and slightly golden color.

  7. For corn and edamame; after potato starch put all kernels in a small bowl and add batter on top and mix it in the bowl.

  8. Take one spoon of battered kernels and drop them on the frying pan. Flip when one side is fried and completely solid.

  9. Place fried vegetables on paper towel or clean kitchen towel to get extra oil absorbed.

  10. Sprinkle salt and pepper immediately.

  11. Serve with spicy black garlic aioli.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

Leave a Reply

Your email address will not be published. Required fields are marked *