Tempura Appetizer Recipe
Choice of shrimp, seasonal vegetables or mix of both
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Batter and Filling
Method
Preparation and Cooking
- 1
Prepare the Vegetables and Shrimp
Wash and cut the seasonal vegetables into bite-sized pieces. Pat the shrimp dry with a paper towel.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the ice water while stirring gently until just combined. Do not overmix; it should remain lumpy.
- 3
Heat the Oil
In a deep pot or frying pan, heat the cooking oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it; it should sizzle and float.
- 4
Fry the Tempura
Dip the shrimp and vegetable pieces into the batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes for shrimp and 3-4 minutes for vegetables.
- 5
Drain and Serve
Using a slotted spoon, remove the tempura from the oil and drain on paper towels. Serve hot with dipping sauce.
