Jul 14 2026
Restaurants›Miyoshi Ramen›Veg & Shrimp Tempura (2 Pcs) Recipe

Veg & Shrimp Tempura (2 Pcs) Recipe

Inspired by Miyoshi Ramen
Time45m
Serves2

Make Veg & Shrimp Tempura (2 Pcs) 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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Vegetables

Shrimp

Tempura Batter

Oil for Frying

Dipping Sauce

Method

Preparation of Vegetables and Shrimp

  1. 1

    Prepare the Vegetables

    Wash and cut the zucchini, carrot, and bell pepper into thin strips. Make sure they are roughly the same size for even cooking.

  2. 2

    Prepare the Shrimp

    Peel and devein the shrimp, leaving the tails on for presentation. Pat them dry with a paper towel.

Making the Tempura Batter

  1. 3

    Mix the Dry Ingredients

    In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well to ensure even distribution.

  2. 4

    Add Wet Ingredients

    In a separate bowl, beat the egg and then add the cold water. Mix well and then pour this mixture into the dry ingredients. Stir gently; it’s okay if there are some lumps.

Frying

  1. 5

    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).

  2. 6

    Fry the Vegetables and Shrimp

    Dip the prepared vegetables and shrimp into the tempura batter, allowing excess batter to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.

  3. 7

    Drain and Cool

    Once cooked, use a slotted spoon to transfer the tempura to a plate lined with paper towels to drain excess oil.

Making the Dipping Sauce

  1. 8

    Combine Sauce Ingredients

    In a small bowl, mix together soy sauce, mirin, grated daikon radish, and chopped green onion. Stir well to combine.

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