Keiki Shrimp Veg Tempura Recipe
Make Keiki Shrimp Veg Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Batter
Vegetables
Oil for frying
Dipping Sauce
Method
Preparation of Ingredients
- 1
Prepare the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside to marinate for about 15 minutes.
- 2
Batter Preparation
- 3
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, and baking powder. In a separate bowl, whisk together the ice-cold water and egg. Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter should be lumpy and not over-mixed.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- 5
Fry the Shrimp and Vegetables
Dip the marinated shrimp and prepared vegetables into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 2-3 minutes for shrimp and 3-4 minutes for vegetables.
- 6
Drain and Serve
Using a slotted spoon, remove the tempura from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
Dipping Sauce Preparation
- 7
Mix the Dipping Sauce
In a small bowl, combine soy sauce, rice vinegar, grated ginger, and sesame oil. Stir well to combine and serve alongside the tempura.
