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Ingredients
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Vegetables
Shrimp
Tempura Batter
Oil for Frying
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the zucchini, carrot, sweet potato, and bell pepper into thin strips or bite-sized pieces.
- 2
Prepare the Shrimp
Ensure the shrimp are peeled, deveined, and patted dry with paper towels.
Batter Preparation
- 3
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
- 4
Add Ice Water
Gradually pour in the ice water while whisking the dry ingredients until just combined. The batter should be lumpy; do not overmix.
Frying
- 5
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Vegetables
Dunk the prepared vegetable pieces into the batter, allowing excess to drip off. Carefully drop them into the hot oil and fry for 3-4 minutes or until golden brown. Remove with a slotted spoon and place on paper towels to drain.
- 7
Fry the Shrimp
Repeat the same process for the shrimp, frying them for 2-3 minutes until they turn pink and crispy. Remove and drain on paper towels.
Serving
- 8
Serve Hot
Serve the mixed tempura hot with a dipping sauce of your choice, such as soy sauce or tempura dipping sauce.