Shrimp Tempura Recipe
Deep-fried shrimp and vegetables served with plum sauce.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Pat shrimp dry with paper towels. Leave tails on for easy handling and attractive presentation.
- 2
Prepare vegetables by slicing bell peppers, trimming green beans, cutting broccoli into florets, and slicing mushrooms into bite-sized pieces.
- 3
In a small bowl, whisk the egg with the ice-cold water until just combined; set aside to keep cold.
- 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the egg-water mixture until just combined; the batter should be lumpy and very cold.
- 5
Pour oil into a deep, heavy pot to a depth of about 2 inches and heat to 350-365°F (175-185°C) using a thermometer.
- 6
Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil in small batches. Fry 2-3 minutes until crisp and golden. Remove with a slotted spoon and drain on a rack.
- 7
Dip the prepared vegetables into the batter (or lightly dust with flour first) and coat evenly. Fry in batches for 2-4 minutes until crisp and lightly golden. Remove and drain on a rack.
- 8
Continue frying all battered items and keep warm briefly if needed. Lightly season with salt as they finish.
- 9
Serve hot with plum sauce on the side for dipping.
