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Ingredients
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Vegetables
Shrimp
Tempura Batter
Oil for frying
Method
Preparation of Vegetables and Shrimp
- 1
Prepare the Vegetables
Peel the sweet potato and carrot, then slice them into thin rounds. Slice the zucchini and bell pepper into thin strips. Remove the stems from the mushrooms and leave them whole.
- 2
Prepare the Shrimp
If using frozen shrimp, thaw them completely. Peel and devein the shrimp, leaving the tails on for presentation.
Making the Tempura Batter
- 3
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until evenly mixed.
- 4
Add Water
Gradually add the ice-cold water to the dry ingredients, stirring gently with chopsticks or a fork. Mix just until combined. Do not overmix; the batter should be lumpy.
Frying
- 5
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 6
Coat and Fry Vegetables
Dip the prepared vegetables into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 7
Coat and Fry Shrimp
Repeat the same process for the shrimp. Dip each shrimp in the tempura batter and fry until they turn golden brown, about 2-3 minutes. Remove and drain on paper towels.
Serving
- 8
Serve Hot
Arrange the tempura vegetables and shrimp on a serving plate. Serve immediately with dipping sauce or soy sauce.