7. Shrimp Tempura (small) Recipe
Deep fried shrimp and vegetables in light batter.
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Ingredients
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Shrimp
Vegetables
Tempura Batter
Frying
Method
Preparation
- 1
Prepare the Shrimp and Vegetables
Peel and devein the shrimp if not already done. Rinse the shrimp and pat them dry with paper towels. Julienne the carrot and zucchini, and slice the bell pepper thinly. Set aside.
- 2
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well. Gradually add the cold water and stir until just combined. Do not overmix; the batter should be lumpy. Add the ice cubes to keep the batter cold.
Frying
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 5
Fry the Vegetables
Dip the julienned carrot, zucchini, and sliced bell pepper into the tempura batter. Fry them in the same manner as the shrimp, for about 2-3 minutes or until golden brown. Drain on paper towels.
- 6
Serve
Sprinkle the fried shrimp and vegetables with salt to taste. Serve immediately with dipping sauce, if desired.
