Shrimp & Vegetable Tempura Plate Recipe
Shrimp & Vegetable Tempura Plate includes rice and miso
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Ingredients
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Tempura
Method
Tempura
- 1
Prep and marinade
Pat the shrimp dry and season lightly with salt. Toss shrimp with a small amount of flour to help batter adhere. Prepare vegetables: bell pepper, carrot, and snap peas sliced into bite-sized pieces; set aside with green onions.
- 2
- 3
Heat oil and test
Pour vegetable oil into a deep pan or fryer to a depth of 2–3 inches. Heat to 340–360°F (170–180°C). Test a small piece of batter; it should puff and rise quickly.
- 4
Batter and fry vegetables
Dip vegetables in batter, allowing excess to drip off, then fry in batches until golden and crisp, 2–3 minutes per batch. Remove with slotted spoon to drain on paper towels.
- 5
Fry shrimp
Dip shrimp in batter and fry in batches 2–3 minutes until crispy and pink. Do not overcrowd. Drain on towels.
- 6
Make miso rice and sauce
In a small saucepan, whisk miso paste with water or dashi until smooth. Warm gently to combine flavors; adjust consistency with more liquid if needed.
- 7
Assemble plate
Serve tempura over a bed of warm cooked rice. Drizzle or dip with miso sauce. Garnish with green onions and toasted sesame seeds.