Sue Stone


Recipe posted for Culinary Quest - Japan


★★★★★ 1 vote

1 Hr
30 Min
Deep Fry


  • 6
    fresh or frozen jumbo shrimp
  • 2
    dried japanese mushrooms
  • ·
    hot water
  • 1 small
  • ·
    vegetable oil for deep-frying
  • 1/4
    bell pepper, cut in half
  • 1/3 c
    all-purpose flour
  • 2
    egg yolks, beaten
  • ·
    several japanese rice noodles (garnish)

How to Make Tempura


  1. Thaw shrimp, if using frozen. Leave tails intact; peel and devein. Cut each shrimp in half lengthwise. If shrimp is thick, cut into 3 slices.
  2. In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain well.
  3. Cut eggplant in half crosswise. Cut each half almost all the way through, several times to make thin fan-like slices.
  4. Heat oil in a wok or deep skillet to 350ºF (175ºC) or until a 1-inch cube of bread turns golden brown in 65 to 70 seconds.
  5. Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms and green pepper. Add a little flour; shake to coat.
  6. Sift remaining flour into a bowl; stir in egg yolks and 2 TBSP. water or enough to make a thin batter. Dip flour-coated shrimp and vegetables in batter; fry in hot oil until golden brown. Tie noodles together at 1 end. Dip end into batter; fry in hot oil 2 to 3 minutes. Use as a garnish.
  7. TIP:
    If desired, serve Tempura with a sauce made with: 6 TBSP rice wine or dry sherry, 6 TBSP soy sauce, 2 cups water in which 4 seaweed leaves have been soaked, and 1 tsp. salt. Bring to a boil; set aside to cool. When cold, pour equally into 2 small bowls

Printable Recipe Card

About Tempura

Main Ingredient: Vegetable
Regional Style: Asian

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