White Shrimp And Vegetable Tempura Recipe
lime ginger dressing and tamari
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Ingredients
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Tempura Batter
Shrimp and Vegetables
Lime Ginger Dressing
Dipping Sauce
Method
Prepare Tempura Batter
- 1
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
- 2
- 3
Chill Batter
Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes to chill.
Prepare Shrimp and Vegetables
- 4
- 5
Heat Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry Tempura
- 6
Coat Ingredients
Dip each piece of shrimp and prepared vegetables into the tempura batter, allowing any excess batter to drip off.
- 7
Fry in Batches
Carefully drop the battered shrimp and vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 8
Drain and Serve
Using a slotted spoon, remove the fried tempura from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare Lime Ginger Dressing
- 9
Mix Dressing
In a small bowl, whisk together lime juice, grated ginger, olive oil, honey, and salt to taste until well combined.
Serve
- 10
Plating
Serve the shrimp and vegetable tempura hot with the lime ginger dressing drizzled on top and tamari on the side for dipping.