Jack Stein’s Tempura Kalettes® with Peanut Chilli Sauce



4 (as a starter)

Jack Stein’s Tempura Kalettes® with Peanut Chilli Sauce



  • 400g Kalettes®
  • 100g Cornflour
  • 100g plain flour
  • Ice cold soda water

For the dipping sauce

  • 50g tamarind pulp
  • 3 medium-heat red chillis
  • 50g ginger, peeled
  • 75g peanuts, roasted
  • 1 garlic clove, peeled
  • 35ml rice wine vinegar
  • 25ml ponzu or lime juice
  • 2 tablespoons vegetable oil


First make the peanut chilli sauce; extract the juice from the tamarind pulp by soaking it in a little warm water and then mix it with your hands and push it through a sieve. If it is too solid to push through the sieve, add a little more water. Place the extracted tamarind juice in a blender or food processor along with the remaining sauce ingredients and blitz until well combined.

Stir together the cornflour and plain flour and add the salt. Whisk in enough soda water to make a thick, lumpy batter.

Coat the Kalettes® with the batter and deep-fry at 180ºC until golden-brown. Drain on kitchen paper.