Description
Crispy Tempura Shrimp and Vegetables for the crispiest delight!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1 large egg, lightly beaten
- 1 pound large shrimp, peeled and deveined
- 1 medium zucchini, sliced into thin rounds
- 1 medium carrot, julienned
- 1 red bell pepper, sliced into strips
- Vegetable oil, for frying
Instructions
- In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, mix the ice-cold water and beaten egg. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not overmix.
- Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
- Dip the shrimp and vegetables into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- Using a slotted spoon, remove the tempura from the oil and drain on paper towels.
- Serve immediately with soy sauce or tempura dipping sauce.
Notes
- For extra crunch, try adding panko breadcrumbs to the batter.
- You can also experiment with different vegetables like sweet potatoes or broccoli for variety.
- For a spicy kick, serve with a sriracha mayo dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg