Assorted Tempura Appetizer Recipe
Lightly battered mushrooms, asparagus & shrimp
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Ingredients
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Vegetables
Seafood
Batter
Oil for frying
Dipping Sauce
Method
Preparation
- 1
Prepare the vegetables and shrimp
Clean the mushrooms and trim the asparagus, cutting them into bite-sized pieces if necessary. Peel and devein the shrimp, leaving the tails on for presentation.
Batter
- 2
Mix the batter
In a bowl, whisk together the all-purpose flour, cornstarch, and salt. In a separate bowl, beat the egg and then mix it with the cold water. Gradually combine the wet and dry ingredients, mixing until just combined (some lumps are fine). Do not overmix.
Frying
- 3
Heat the oil
In a deep pot or a fryer, heat the vegetable oil to 180°C (350°F).
- 4
Fry the vegetables and shrimp
Dip the mushrooms, asparagus, and shrimp into the batter, allowing any excess to drip off. Carefully place them into the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Dipping Sauce
- 5
Prepare the dipping sauce
In a small bowl, mix together the soy sauce, mirin, and dashi stock. Adjust the flavors to taste.
Serving
- 6
Serve
Arrange the tempura on a serving plate and serve with the dipping sauce on the side.