Shrimp and Vegetable Tempura
天ぷら
Shrimp and vegetables in an ice-cold, light batter, fried until crisp, with a dipping sauce.
Serves 4
Prep 20 min
Cook 20 min
Ingredients
- 12 large shrimp, peeled and deveined, tails on
- 1 sweet potato, sliced thin
- 1 zucchini, cut in sticks
- 1 cup flour, plus more for dusting
- 1 egg
- 1 cup ice-cold sparkling water
- 3 cups oil for frying
- 1/2 cup dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon grated daikon
Steps
Step 1. Simmer the dashi, soy sauce, and mirin for 1 minute for the dipping sauce. Add the daikon.
Step 2. Make a few slits in the underside of each shrimp and press flat to stop curling.
Step 3. Mix the flour, egg, and sparkling water with chopsticks, leaving lumps. Do not overmix.
Step 4. Heat the oil to 350°F. Dust the shrimp and vegetables in flour, dip in the batter, and fry in small batches for 2 to 3 minutes until pale gold and crisp. The shrimp should be pink and opaque.
Step 5. Drain on a rack and serve right away with the sauce.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.