Shrimp and Veggie Tempura

Connie "Kiyu" Guerrero

By
@conchik

If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

2

Prep:

5 Min

Cook:

15 Min

Ingredients

TEMPURA BATTER

1 large
egg
1 c
flour (sifted)
1 c
water (icy cold)
1 pinch
salt and pepper
3 c
cooking oil (canola oil)

DESIRED VEGETABLES

1 medium
zuccini (slice 1/4
4 slice
pumpkin slices (1/4
1 medium
sweet potato (slice 1/4
4 medium
asparagus spears
4 medium
shrimp (uncooked & deveined)
1 small
purple egg plant (sliced to the end intacked)
1 pkg
panko bread crumbs (optional)

TEMPURA DIPPING SAUCE

1 c
dashi soup stock
1/4 c
mirin
1/4 c
soy sauce (light kikkoman)
1/2 Tbsp
sugar

Directions Step-By-Step

1
Beat the egg in a medium bowl. Add VERY COLD water. Add the sifted four and mix lightly. (Do not overmix the batter)
2
Heat oil in a pan to 360 degrees F. Sprinkle flour on the veggies. Dip the vegetables into the batter one at a time then coat with panko crumbs. Drop into the hot oil. Once they turn slightly yellow, remove from oil. Place them on the lined paper towel platter. (Coat and fry all the vegetables first)
3
Next, make a slight slice on the shrimps and repeat the batter process. Fry until golden brown. (Do not over cook the shrimp)
4
In a small sauce pan, add all the tempura sauce ingredients and let it come to boil. Stir and mix well. Remove pan and let it cool.
5
Arrange tempura on a plate and serve with rice. Drizzle tempura sauce on rice. Serving for two.
6
TIP: VERY IMPORTANT!
Using the icy cold water will prevent the batter from soaking up too much oil.