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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a medium bowl mix the water & egg together. In a separate bowl mix the flour & baking soda.

2Stir in the flour mix into the bowl with the egg mix. Dont over beat,it should be kind of lumpy.

3Place the batter in the ice box while you prepare the other ingredients.

4Slices the onion, carrot, sweet potato & eggplant. Clean the mushroom & shiso leaf.

5Heat 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.

6Coat each of shrimp & veggies in the batter. Place then carefully into the hot oil. Frying on both side to light golden brown.

7Place already fried shrimp & veggies on a paper towel to drain.

8Serve immediately with rice.

About this Recipe

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