Shrimp And Vegetable Tempura Plate Recipe
Make Shrimp And Vegetable Tempura Plate 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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Tempura Batter
Shrimp and Vegetables
Dipping Sauce
Method
Prepare the Tempura Batter
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. In a separate bowl, whisk together the egg and ice-cold water. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy; do not overmix.
Prepare the Shrimp and Vegetables
- 2
Prep Ingredients
Peel and devein the shrimp. Slice the zucchini, carrot, bell pepper, and sweet potato into thin strips. Clean and slice the mushrooms. Set all prepared ingredients aside.
Heat the Oil
- 3
Prepare for Frying
In a deep frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready when a small drop of batter sizzles upon contact.
Fry the Tempura
- 4
Fry the Shrimp and Vegetables
Dip the prepared shrimp and vegetables into the tempura batter to coat evenly. Carefully place them into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown, about 2-3 minutes for shrimp and 4-5 minutes for vegetables. Remove with a slotted spoon and drain on paper towels.
Prepare the Dipping Sauce
- 5
Mix the Sauce
In a small bowl, combine soy sauce, mirin, rice vinegar, grated daikon radish, and sesame oil. Stir well and set aside for serving.
Serve
- 6
Plate the Tempura
Arrange the fried shrimp and vegetables on a serving platter. Serve hot with the dipping sauce on the side.
