Shrimp And Vegetable Tempura Recipe
Make Shrimp And Vegetable 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
Frying
Method
Prepare the Tempura Batter
- 1
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk together until well blended.
- 2
- 3
Combine Wet and Dry Ingredients
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not overmix.
Prepare the Shrimp and Vegetables
- 4
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on. Rinse under cold water and pat dry with paper towels.
- 5
Chop the Vegetables
Slice the zucchini and carrot into thin rounds, and cut the bell pepper into strips. Trim the ends of the green beans.
- 6
Season the Ingredients
In a mixing bowl, combine the shrimp and vegetables. Sprinkle with salt and black pepper, and toss to coat evenly.
Fry the Tempura
- 7
Heat the Oil
In a large, deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Shrimp and Vegetables
Dip each shrimp and vegetable piece into the tempura batter, allowing excess batter to drip off. Carefully place them into the hot oil, being sure not to overcrowd the pan.
- 9
Cook Until Golden
Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the tempura and place it on a paper towel-lined plate to drain excess oil.
- 10
Repeat Cooking
Continue frying the remaining shrimp and vegetables in batches, ensuring the oil temperature remains consistent.
