Shrimp and Vegetable Tempura
This Shrimp & Vegetable Tempura recipe is very easy to make with delicious results as good or better than your favorite Japanese restaurant!
Ingredients
BATTER
- 1 cup cake flour
- 1/2 tsp. ground Himalayan pink salt
- 3/4 cup ice-cold carbonated water such as San Pellegrino, Perrier, Bubly or LaCroix
TEMPURA
- 1 dozen prawns, deveined, peeled but leaving the tails on
- 1 medium lotus root, peeled and thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1 medium broccoli crown, cut into florets
- canola oil, as needed for frying tips & tricks
Directions
- To make the batter…In a bowl, combine flour and salt. Scoop 1/3 cup of the mixture and transfer the 2/3 cup to the fridge until needed.
- When ready to fry, pour in a little at a time of ice-cold carbonated water into the 2/3 cup flour, stir until combined between each addition.
- To make Tempura…About every ¼-inch, make a few shallow cuts along the inside of the prawns, making sure to not cut too far.
- Flip the shrimp over, belly side down, and gently push down on each cut with fingers – should hear each muscle breaking under pressure.
- Rinse under cold water and pat dry. Transfer the prepared prawns onto a plate lined with more paper towels and transfer to the fridge until needed.
- When ready to fry, bring the oil temperature to 375ºF.
- Working with one at a time, dip ingredient (either veggie or prawn) in the reserved 1/3 cup flour, shaking off any excess, and dip it in the batter. Place on a plate before looking after another ingredient.
- Working in batches of 4 to 6 at the most, carefully drop in the hot oil, making sure they don’t stick together, and fry them accordingly until golden brown.
- Scoop them up and transfer onto a wire rack for a couple minutes to remove any excess oil. Serve immediately with Tempura Dipping Sauce (Tentsuyu)