Keiki Shrimp Veg Tempura Recipe
Make Keiki Shrimp Veg 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 the Tempura Batter
- 1
Mix the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk together until well mixed.
- 2
- 3
Combine Mixtures
Add the wet ingredients to the dry ingredients, and gently stir until just combined. It’s okay if the batter is a bit lumpy; do not overmix.
Preparing the Shrimp and Vegetables
- 4
Prepare the Shrimp
Rinse the peeled and deveined shrimp under cold water, then pat them dry with paper towels.
- 5
Cut the Vegetables
Slice the zucchini into thin rounds, julienne the carrot, slice the red bell pepper into strips, and trim the green beans.
Frying the Tempura
- 6
Heat the Oil
In a deep frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Coat the Shrimp and Vegetables
Dip the shrimp and vegetables into the tempura batter, allowing any excess batter to drip off.
- 8
Fry the Tempura
Carefully place the battered shrimp and vegetables into the hot oil in small batches. Fry for 2-3 minutes or until golden brown and crispy.
- 9
Drain the Tempura
Use a slotted spoon to remove the tempura from the oil and place them on a plate lined with paper towels to drain excess oil.
Making the Dipping Sauce
- 10
Combine Sauce Ingredients
In a small bowl, mix together the soy sauce, rice vinegar, mirin, sesame oil, and grated ginger until well combined.
