Shrimp & Vegetable Tempura Recipe
Make Shrimp & Vegetable 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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Tempura Batter
Shrimp and Vegetables
Dipping Sauce
Method
Preparing Tempura Batter
- 1
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
- 2
Preparing Shrimp and Vegetables
- 3
Prepare Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Ensure they are completely deveined and peeled.
- 4
Prepare Vegetables
Wash and slice the carrot, zucchini, and bell pepper thinly. Cut the broccoli into bite-sized florets.
Frying Tempura
- 5
Heat the Oil
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature.
- 6
Dip and Fry
Dip the shrimp and vegetables in the tempura batter, allowing excess batter to drip off before carefully placing them into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
- 7
Cook Until Golden
Fry for about 2-3 minutes or until the tempura is golden brown and crispy. Use a slotted spoon to remove the tempura from the oil and place it on a paper towel-lined plate to drain excess oil.
Preparing Dipping Sauce
- 8
Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and grated ginger. Stir until the sugar is dissolved.
