Shrimp And Vegetable Tempura Recipe
Shrimp and assorted vegetables fried golden in our special tempura batter served with rice.
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Ingredients
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Tempura Batter
Shrimp and Vegetables
Rice
Method
Rice Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the washed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Tempura Batter Preparation
- 2
Make the Tempura Batter
In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, and 1 tsp of baking powder. In a separate bowl, whisk the egg and then add 1 cup of ice-cold water. Mix the wet ingredients into the dry ingredients until just combined. The batter should be lumpy; do not overmix.
Shrimp and Vegetable Preparation
- 3
Prepare Shrimp and Vegetables
Peel and devein the shrimp if not already done. Slice the zucchini, julienne the carrot, and slice the bell pepper into thin strips. Separate the broccoli florets into bite-sized pieces.
- 4
- 5
Fry Shrimp and Vegetables
Dip the shrimp and vegetables into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, turning them halfway through. Remove with a slotted spoon and drain on paper towels.
