Tempura Recipe
Make 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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Batter
Vegetables and Seafood
Oil for Frying
Method
Prepare the Ingredients
- 1
Prepare Vegetables
Peel and slice the sweet potato into thin rounds. Slice the zucchini and bell pepper into thin strips. Remove the stems from the shiitake mushrooms.
- 2
Prepare Shrimp
Peel and devein the shrimp, leaving the tails on for presentation.
Make the Batter
- 3
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk together until well combined.
- 4
Fry the Tempura
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- 6
Fry the Vegetables
Dip the prepared sweet potato, zucchini, bell pepper, and shiitake mushrooms into the batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
- 7
Fry the Shrimp
Dip the shrimp into the batter and fry in the same way as the vegetables, cooking for about 2-3 minutes until they are golden and crispy. Remove and drain on paper towels.
Serve Tempura
- 8
Plate the Tempura
Arrange the fried tempura vegetables and shrimp on a serving platter. Serve immediately with dipping sauce, such as soy sauce or tentsuyu.