Shrimp & Vegetable Tempura Recipe

Prepare shrimp

Rinse shrimp, pat dry with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp and thread a bamboo skewer or toothpick through to keep them straight when frying (or press gently along the bend). Lightly season with 1/4 tsp salt.

Preheat oil

Pour vegetable oil into a heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (enough to submerge shrimp and vegetables). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise to the surface immediately.

Make cold batter

In a mixing bowl, combine all-purpose flour, rice flour, cornstarch, baking powder and 3/4 tsp salt; whisk briefly to combine. In a separate small bowl, whisk the lightly beaten egg into the ice-cold sparkling water. Add a few ice cubes to the water-egg mixture to keep it very cold. Pour the wet mixture into the dry ingredients and briefly stir with chopsticks or a fork — do not overmix; small lumps are fine. Keep batter chilled over an ice bath if possible.

Prepare vegetables

Pat vegetable pieces dry. Work in batches so nothing overlaps when frying. Keep vegetables dry so batter adheres and oil doesn't spit.

Fry shrimp and vegetables

When oil reaches 350°F (175°C), dip a shrimp into the batter, letting excess drip off, then carefully lower into the oil. Do not overcrowd — fry 3–4 pieces at a time. Fry shrimp 1.5–2 minutes until batter is pale golden and shrimp are cooked through. For vegetables: fry sweet potato slices 2.5–3 minutes until pale golden and tender; fry zucchini and mushrooms 1.5–2 minutes; fry green beans 1.5–2 minutes. Turn pieces gently for even color. Remove to a wire rack or paper towel-lined tray to drain. Keep cooked tempura warm in a low oven (200°F / 95°C) on a rack if making large batches.

Finish

Optionally sprinkle a small pinch of fine salt over the hot tempura immediately after frying. Remove toothpicks/skewers from shrimp before serving. Serve promptly so batter stays crisp.

Ensure all vegetable pieces are cut uniformly for even cooking and patted dry. If any pieces are thicker (especially sweet potato), par-cook in boiling water for 1 minute and shock in ice water before drying and battering to ensure fully tender interior after frying.

Whisk together soy sauce, rice vinegar, mirin, grated ginger, sugar, water and sesame oil in a small bowl until sugar dissolves. Taste and adjust: add a little more vinegar for tang, sugar for sweetness, or water to dilute. Stir in sliced scallion if using. Chill until ready to serve. Serve in small individual dishes alongside the tempura.