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Ingredients
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Tempura Ingredients
Method
Cooking Instructions
- 1
Prepare the batter
In a bowl, mix the all-purpose flour, cornstarch, and salt. Gradually add the ice water and stir gently until just combined. Do not overmix; some lumps are okay.
- 2
Heat the oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). You can check the temperature by dropping a small amount of batter into the oil; it should sizzle immediately.
- 3
Fry the vegetables
Dip the prepared vegetables (carrot, zucchini, bell pepper) into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry in batches to avoid overcrowding. Cook until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 4
Fry the shrimp
Dip the shrimp into the batter and fry in the same manner as the vegetables until they turn golden brown and opaque, about 2-3 minutes. Remove and drain on paper towels.
- 5
Serve
Serve the tempura hot with a dipping sauce of your choice, such as tentsuyu (a soy-based sauce) or a simple mixture of soy sauce and wasabi.
