shrimp and veggie tempura

★★★★★ 1 Review
conchik avatar
By Connie "Kiyu" Guerrero
from Saipan, MP

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.

serves 2
prep time 5 Min
cook time 15 Min

Ingredients For shrimp and veggie tempura

  • 1 lg
  • 1 c
    flour (sifted)
  • 1 c
    water (icy cold)
  • 1 pinch
    salt and pepper
  • 3 c
    cooking oil (canola oil)
  • 1 md
    zuccini (slice 1/4
  • 4 slice
    pumpkin slices (1/4
  • 1 md
    sweet potato (slice 1/4
  • 4 md
    asparagus spears
  • 4 md
    shrimp (uncooked & deveined)
  • 1 sm
    purple egg plant (sliced to the end intacked)
  • 1 pkg
    panko bread crumbs (optional)
  • 1 c
    dashi soup stock
  • 1/4 c
  • 1/4 c
    soy sauce (light kikkoman)
  • 1/2 Tbsp

How To Make shrimp and veggie tempura

  • 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.