Shrimp & Veggie Tempura

Vanessa "Nikita" Milare

By
@Kitkat777

Living in Hawaii we have lots of fresh seafood. I always try to come up with a new way of cooking them. This is one of my other ways I love to make shrimp. There is never any left overs.


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Comments:

Serves:

2

Prep:

15 Min

Cook:

10 Min

Ingredients

TEMPURA

6
jumbo shrimp, peeled deveined & butterflied
1
onion,slices
1
carrot, thinly sliced
4
broccoli pieces,ends removed
4
shitake mushrooms
4
shiso leaf
2 slice
eggplant, thinly sliced
2 slice
sweet potatoes, thinly sliced

BATTER

1 c
ice cold water
1
egg, large
3/4 c
all purpose flour
1/8 tsp
baking soda
4 c
canola oil

Directions Step-By-Step

1
In a medium bowl mix the water & egg together. In a separate bowl mix the flour & baking soda.
2
Stir in the flour mix into the bowl with the egg mix. Dont over beat,it should be kind of lumpy.
3
Place the batter in the ice box while you prepare the other ingredients.
4
Slices the onion, carrot, sweet potato & eggplant. Clean the mushroom & shiso leaf.
5
Heat the oil in a heavy frying pan to about 325 degrees. The oil should be hot enough To were when you drip batter in to it, the drops come to the top immediately.
6
Coat each of shrimp & veggies in the batter. Place then carefully into the hot oil. Frying on both side to light golden brown.
7
Place already fried shrimp & veggies on a paper towel to drain.
8
Serve immediately with rice.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Asian
Other Tag: Quick & Easy