This Spring Onion Tempura with Ponzu Dipping Sauce is a light and flavorful vegan starter featuring golden, crispy tempura-battered spring onions served with a zesty, umami-rich ponzu sauce. Perfect for spring gatherings, this dish delivers crunch, citrus, and savor in every bite.
8–10 spring onionsscallions, trimmed and halved lengthwise if thick
100g¾ cup all-purpose flour
2tbspcornstarch
1/2tspsalt
180ml¾ cup ice-cold sparkling water
Vegetable oilfor frying
For the Vegan Ponzu Dipping Sauce:
3tbspsoy sauce
1tbsprice vinegar
1tbsplemon juice
1tbsporange juiceor yuzu, if available
1tspmaple syrup or agave
1tspgrated gingeroptional
Instructions
Prepare the Ponzu Sauce: In a small bowl, mix soy sauce, rice vinegar, lemon juice, orange juice, maple syrup, and optional ginger.
Set aside to let the flavors meld.
Make the Tempura Batter: In a mixing bowl, whisk flour, cornstarch, and salt together.
Add ice-cold sparkling water and stir briefly—don’t overmix; a few lumps are okay.
Heat the Oil: In a deep pan, heat oil to 170–180°C (340–355°F).
Test by dropping a bit of batter in—if it sizzles and rises, it's ready.
Fry the Spring Onions: Dip each spring onion into the batter and carefully lower into the oil.
Fry in batches for 2–3 minutes, until lightly golden and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve: Plate the crispy spring onion tempura with a small dish of ponzu sauce on the side for dipping. Garnish with sesame seeds or chopped chives if desired.
Notes
Keep the batter cold and fry in small batches for the crispiest result.
Other veggies like zucchini or sweet potato can be added to the mix.
For a gluten-free version, use rice flour and tamari.