Tempura spring onions with ibhisto

Tempura spring onions with ibhisto

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  • 4
  • Easy
  • Health conscious Meat-free
  • 5 minutes
  • 20 minutes
  • Sophie Te’Blanche Sauvignon Blanc

“Tomatoes and onions are one of the most satisfying pairings out there. This elevated take on onion rings is quick and easy, and good as a snack while you’re watching TV (preferably with an ice-cold beer!). Freeze extra ibhisto for pizza or pasta.” – Khanya Mzongwana


  • 1 free-range egg
  • 1 cup ice-cold sparkling water
  • bicarbonate of soda, a pinch
  • 94 g flour
  • canola oil, for frying
  • 200 g spring onions
  • For the ibhisto:
  • 100 g butter
  • 1 large onion, roughly chopped
  • 4 large tomatoes, roughly chopped
  • 1 T sugar
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Beat the egg and sparkling water until fluffy. Add the bicarbonate of soda and flour and mix until combined (don’t overmix, a few lumps are fine).

2. Heat the oil in a saucepan until a drop of tempura batter sizzles when dropped into the oil. Dip the spring onions into the batter and coat thoroughly, then lower into the oil. Fry until crispy and light golden brown, then remove using a slotted spoon and drain on kitchen paper.

3. To make the ibhisto, heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and seasoning and stir again. Add a little water to loosen if necessary. Serve with the spring onions.

Find more snack recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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