Assorted Tempura Recipe
3 pcs of Shrimp, 7 pcs of Vegetables: Sweet Potato, Eggplant, Carrot, Green Bell Pepper
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Ingredients
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Tempura Batter
Vegetables and Shrimp
For Frying
Method
Prepare the Ingredients
- 1
Prep the Vegetables
Wash and slice the sweet potato, eggplant, carrot, and green bell pepper into thin pieces to ensure even cooking.
- 2
Prep the Shrimp
Make sure the shrimp are peeled and deveined. If they are large, you may want to cut them in half.
Make the Tempura Batter
- 3
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt until well blended.
- 4
Fry the Tempura
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable 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.
- 6
Fry the Vegetables and Shrimp
Dip each piece of vegetable 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 for about 2-3 minutes or until golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, remove the fried tempura from the oil and place them on paper towels to drain excess oil. Serve hot with dipping sauce.
