Chef Sadik Azad Khan Shares A Recipe For Spicy Rock Corn Tempura

Let's talk tempura. This crispy, golden delight has been a staple in Japanese cuisine for centuries, but where did it come from? Well, legend has it that Portuguese Jesuit missionaries introduced tempura to Japan in the 16th century. They were looking for a way to observe Lent, a period of fasting and abstinence, and found that frying fish in oil was a suitable alternative to meat.

Now, let's talk about the technique. To make proper tempura, you need a light and crispy batter, which is achieved by using ice-cold water and a combination of wheat flour and starch. The batter is then used to coat seafood, vegetables, and even meats before being deep-fried to crispy perfection.

But here's the thing: while the technique may have been introduced by the Portuguese, the Japanese took it and made it their own. They experimented with different ingredients, dipping sauces, and even the oil used for frying. The result is a unique and delicious culinary creation that has become synonymous with Japanese cuisine.

Today, you can find tempura in restaurants all over the world, although there's nothing quite like having it freshly prepared by a skilled chef. The crispy texture, the delicate flavour, and the sheer artistry of the presentation make it a truly special experience. With this recipe from Consultant Chef, Sadik Azad Khan at Goma, Radisson Goregaon, you can recreate the magic of restaurant-quality tempura in your own home.


For rock corn

  • 100 gm American corn 
  • 50 gm Refined flour
  • 50 ml Chilled water 
  • 20 gm Spring onion green

For mayo sauce

  • 50 gm Mayonnaise
  • 5 gm Wasabi 
  • 10 gm Sugar 
  • 5 ml Lemon juice 
  • Salt to taste

For presentation

  • Lollo rosso lettuce
  • Chilli flakes
  • Chives 


  • To make mayo sauce combine mayonnaise, wasabi, sugar, lemon juice, and salt. Mix together and keep aside.
  • Make pouring consistency batter by mixing refined flour and chilled water.
  • Combine corn kernel and chopped spring onion greens in a bowl sprinkle with flour to lightly coat it, add batter mix. Make small uneven shape balls and deep fry in oil at 1700 C till golden brown and crispy.
  • Remove from oil, drain excess oil. Take rock corn in a tossing bowl, add mayo sauce and toss. Sprinkle chopped chives and chilli flakes.
  • Take a serving bowl, line it with lollo rosso leaf, put tossed rock corn tempura in the centre and serve.