Product Used
Rice Flour
  • 1cup Tres Estrellas Rice Flour
  • 7.05 oz Broccoli florets
  • 6 pieces Whole medium-sized mushrooms
  • 1 piece Medium-sized zucchini, thickly sliced on the diagonal
  • 1 piece Coarsely diced red bell pepper
  • 4 cups cold water

For the batter:

  • 1 1/2 cup Tres Estrellas Rice Flour
  • 1 tbsps Salt
  • 1 tsp Ground black pepper
  • 3 pieces Egg whites
  • 1 cup Mineral water
  • Oil, for cooking

For the sauce:

  • 1/2 cup Low-salt soy sauce
  • 1/4 cup Orange juice
  • 4 tbsps Lime juice
  • 1 cups Water
  • 1 tbsps Honey
  • 1 tsp Toasted sesame seeds
  • 1 piece Jalapeño peppers, rolled between your hands to loosen the seeds and release the heat, chopped.


How To Make It
  • In a bowl of cold water, submerge the chopped vegetables for 5 minutes. Drain the vegetables and coat with 1 cup of Tres Estrellas Rice Flour. Set aside.
  • For the batter, in a bowl mix 1 ½ cups of Tres Estrellas Rice Flour, salt and pepper along with the egg whites. Add the mineral water gradually, beating to remove the lumps.
  • Dip the vegetables one by one in the batter and fry them in plenty of hot oil for about 2 minutes. Remove from the pan and place on a paper towel to absorb the excess oil.
  • For the sauce, mix the soy sauce, lime and orange juice, water, honey, sesame seeds and jalapeños.
  • Serve the vegetable tempura with the sesame sauce alongside.
  • The batter mixture tends to split due to the weight of the rice flour. It needs to be mixed constantly to ensure that the vegetables are evenly coated.
  • Since the batter is made with egg whites, the tempura won’t take on much color. They will remain light when fried.