This lettuce wrap tempura recipe is a quick and easy dinner fix, crunchy with shrimp tempura and still healthy with vegetable mix! The Vietnamese-inspired fish sauce gives it a special twist, sweet and sour, tangy and spicy. Enjoy trying out the recipe and let me know how you like it!
1Wet ingredient: mix tempura batter mix, egg, and water. Dry ingredient: set aside a table spoon of dry tempura batter mix.
2Shrimp: Make three cuts along the shrimp, vertically to the shrimp tail.
Use the side of your knife to straighten up the shrimp. Then mix the shrimps with the dry tempura batter mix.
3Heat the oil in a small sauce pan to 350F, keep the heat at medium.
Mix the shrimps into the wet batter mix, and carefully put it in the pan.
Let it fry for 2 minutes per side then remove, and dry off the oil.
Do the same for the shiitake mushroom.
4Vegetable mix: mix carrot, cucumber, bean sprout with a tablespoon of lime juice and a teaspoon of minced garlic.
5Dipping sauce: mix sugar with luke warm water, then add the fish sauce and lime juice, along with minced garlic and chopped chili pepper.
6Dipping sauce topping: quickly stir fry the chopped scallion and lemon grass in some olive oil, then add to the dipping sauce.
7To serve: wrap the shrimp and mushroom tempura in a lettuce leaf, top with vegetable mix, then dip into the mixed fish sauce.