Tempura Recipe
Battered and deep-fried vegetables and shrimp.
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Ingredients
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Vegetables
Shrimp
Tempura Batter
Oil for Frying
Dipping Sauce
Method
Preparation of Vegetables and Shrimp
- 1
Prepare the Vegetables
Wash, peel (if necessary), and cut the sweet potato, bell pepper, zucchini, mushrooms, and broccoli into bite-sized pieces.
- 2
Prepare the Shrimp
If not already done, peel and devein the shrimp, leaving the tails on for presentation.
Make the Tempura Batter
- 3
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
- 4
- 5
Combine Wet and Dry Ingredients
Add the egg-water mixture to the dry ingredients and mix gently. Do not overmix; it’s okay if there are some lumps.
Frying
- 6
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil to around 350°F (175°C).
- 7
Dip and Fry
Dip each piece of vegetable and shrimp into the batter, allowing excess batter to drip off, then carefully place them into the hot oil. Do not overcrowd the pan.
- 8
Fry Until Golden
Fry the tempura for about 2-3 minutes or until they are golden brown. Remove them using a slotted spoon and place on a paper towel to absorb excess oil.
Prepare Dipping Sauce
- 9
Mix the Sauce
In a small bowl, combine the soy sauce, mirin, dashi stock, and chopped green onions. Stir well and set aside.
