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Tempura of Chantenay carrots with wasabi mayo

12 June 2013 By Chantenay

These crisp Japanese-style treats are great as a starter or as nibbles at a party. The sweet carrot goes well with the spicy wasabi mayo.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

You’ll need:

For the wasabi dip:

  • 3 tbsp mayonnaise
  • A good squeeze lemon juice
  • 2-3 tsp of wasabi paste

For the tempura:

  • 500ml vegetable oil for deep frying
  • 1 tsp baking powder
  • 1 tsp of corn flour
  • 4 tbsp self-raising flour
  • Ice cold sparkling water
  • 250g sliced Chantenay carrots

What to do:

In a small bowl mix the mayonnaise, lemon juice and wasabi paste then set aside.

Place the oil in a deep heavy based saucepan and heat till a small cube of bread sizzles and turns golden brown. Do not leave the oil unattended as hot oil is dangerous.

Place the baking powder, corn flour and self-raising flour in a bowl and mix to combine. Gradually whisk in the sparkling water.

Dip the Chantenay carrot slices into the batter and fry for 2-3 minutes or until crisp and golden brown.

Remove with a slotted spoon and drain on kitchen paper. Serve immediately with the wasabi mayo!

Filed Under: Snacking

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