shrimp & veggie tempura
(1 rating)
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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(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For shrimp & veggie tempura
- TEMPURA
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6jumbo shrimp, peeled deveined & butterflied
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1onion,slices
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1carrot, thinly sliced
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4broccoli pieces,ends removed
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4shitake mushrooms
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4shiso leaf
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2 sliceeggplant, thinly sliced
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2 slicesweet potatoes, thinly sliced
- BATTER
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1 cice cold water
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1egg, large
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3/4 call purpose flour
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1/8 tspbaking soda
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4 ccanola oil
How To Make shrimp & veggie tempura
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1In a medium bowl mix the water & egg together. In a separate bowl mix the flour & baking soda.
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2Stir in the flour mix into the bowl with the egg mix. Dont over beat,it should be kind of lumpy.
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3Place the batter in the ice box while you prepare the other ingredients.
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4Slices the onion, carrot, sweet potato & eggplant. Clean the mushroom & shiso leaf.
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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.
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6Coat each of shrimp & veggies in the batter. Place then carefully into the hot oil. Frying on both side to light golden brown.
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7Place already fried shrimp & veggies on a paper towel to drain.
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8Serve immediately with rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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