shrimp & veggie tempura
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.
prep time
15 Min
cook time
10 Min
method
---
yield
2 serving(s)
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 slices eggplant, thinly sliced
- 2 slices sweet potatoes, thinly sliced
- BATTER
- 1 cup ice cold water
- 1 - egg, large
- 3/4 cup all purpose flour
- 1/8 teaspoon baking soda
- 4 cups canola oil
How To Make shrimp & veggie tempura
-
Step 1In a medium bowl mix the water & egg together. In a separate bowl mix the flour & baking soda.
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Step 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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Step 3Place the batter in the ice box while you prepare the other ingredients.
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Step 4Slices the onion, carrot, sweet potato & eggplant. Clean the mushroom & shiso leaf.
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Step 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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Step 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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Step 7Place already fried shrimp & veggies on a paper towel to drain.
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Step 8Serve immediately with rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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