Description
Dive into the crispy delight of Tempura with this easy recipe featuring vegetables and shrimp.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shrimp, peeled and deveined
- 1 cup assorted vegetables (such as sweet potatoes, bell peppers, zucchini, and broccoli)
- Vegetable oil for frying
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, lightly beat the egg and then add the ice-cold water. Mix well.
- Combine the wet ingredients with the dry ingredients, stirring gently until just combined. It’s okay if there are some lumps; do not overmix.
- Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
- While the oil is heating, prepare the vegetables by slicing them into thin, uniform pieces.
- Dip the shrimp and vegetables into the tempura batter, allowing any excess batter to drip off.
- Carefully place the battered shrimp and vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- Remove the tempura with a slotted spoon and drain on paper towels.
- Serve immediately with soy sauce or tempura dipping sauce.
Notes
- For extra crunch, try adding a tablespoon of cornstarch to the batter.
- You can also experiment with different vegetables like asparagus or mushrooms for variety.
- For a spicy kick, serve with a side of sriracha or wasabi.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg