Shrimp & Veggie Tempura Recipe
deep fried shrimp, pumpkin, cauliflower, onion, sweet potato, broccoli, carrot, tempura sauce
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Ingredients
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Shrimp
Vegetables
Tempura Batter
Tempura Sauce
Oil for frying
Method
Preparation of Ingredients
- 1
Prepare all vegetables by washing and slicing them thinly. Ensure shrimp is peeled and deveined.
Tempura Batter Preparation
- 2
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add ice-cold water and beaten egg, stirring gently until just combined. Do not overmix; lumps are okay.
Tempura Sauce Preparation
- 3
In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat gently until warm, then stir in grated daikon radish if using. Set aside.
Frying
- 4
Heat the vegetable oil in a deep pot over medium-high heat. To test if the oil is ready, drop a small amount of batter into it; it should sizzle and float.
- 5
Dip the shrimp and vegetables into the tempura batter, allowing excess batter to drip off.
- 6
Carefully lower the battered shrimp and vegetables into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-4 minutes.
- 7
Use a slotted spoon to remove the tempura from the oil and drain on paper towels. Repeat with remaining shrimp and vegetables.
Serving
- 8
Serve the hot tempura immediately with the prepared tempura sauce on the side.