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Tempura Spring Onions with Sweet Chilli Mayo

Prep Time:

10 minutes

Cook Time:

5 minutes



About the Recipe

These are on the menu @rootbristol and in their cook book written by @robjhowell. This looked like such a great snack so I had to give it a go. They’re so easy to make and are so delicious. I switched up the recipe slightly but the same principles apply.

For these ingredients I used one bunch of spring onions, but you can scale up if you want more. You really can't go wrong!


  • 70g plain flour

  • 30g cornflour

  • 1 pinch bicarb of soda

  • 1 pinch of baking powder

  • 100ml sparkling water

  • Handful of coriander, chopped

  • 1 tsp onion powder (recipe on my page)

  • 1 tsp smoked paprika

  • A generous pinch of salt

  • 100g pine nuts

Robs recipe uses peanuts but I couldn’t get my hands on any and pine nuts work very well


  1. To make the crumb, toast your pine nuts in a fry pan on a medium heat until they start to pick up some colour then blend for a second

  2. Wash and prep your spring onions by chopping off the root end

  3. Mix all the ingredients together to form the tempura batter. Dip your spring onions in and make sure they’re coated.

  4. Heat up some vegetable oil in a pan to 180 Celsius and fry spring onions until lightly golden

  5. Take out and rest on a tea towel. Serve topped with the fresh chopped coriander, pine nut crumb and onion powder. I was using sweet chilli sauce mixed with mayo to dip but there’s a recipe for homemade sweet chilli sauce in the Root cook book

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