Classic Vegetable and Shrimp Tempura
Crispy and light, this tempura recipe features a delicate batter coating on fresh seasonal vegetables and succulent shrimp. It's a delightful way to enjoy a variety of textures and flavors.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 493 kcal
Allergen information: may contain crustaceans, eggs, fish, and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 250 glarge shrimp, peeled, deveined, tail on
- 1 pcssweet potato, peeled, sliced 1/4 inch (0.6 cm) thick
- 1 pcsbell pepper, seeded, cut into strips
- 150 gbroccoli florets, small
batter
- 1 cupall-purpose flour
- 2 tbspcornstarch
- 1 pcsegg yolk
- 1 cupice water
- 1 pinchsalt
frying
- 4 cupvegetable oil, for frying
Equipment
slotted spoon or spider · deep pot or wok · kitchen thermometer · paper towels · large bowl · wire rack · whisk · small bowl
The method
Step by step
- 1
Prepare the shrimp by making 2-3 shallow slits on the belly side to prevent curling during frying, then gently press to straighten them.
About 5 min
- 2
Wash and cut all the vegetables into uniform, bite-sized pieces suitable for frying.
About 10 min
- 3
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt for the batter.
About 1 min
- 4
In a separate small bowl, lightly beat the egg yolk, then add the ice water and mix well.
About 1 min
Cook’s note: Using ice water helps keep the batter light and crisp.
- 5
Pour the wet ingredients into the dry ingredients and mix lightly with chopsticks or a fork until just combined; it's okay if there are still some lumps.
About 1 min
Cook’s note: Do not overmix the batter, as this will develop gluten and make the tempura tough.
- 6
Heat the vegetable oil in a deep pot or wok to 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
- 7
Lightly dust the shrimp and vegetables with a small amount of all-purpose flour before dipping them into the batter.
About 2 min
Cook’s note: This helps the batter adhere better to the ingredients.
- 8
Dip a few pieces of shrimp or vegetables into the batter, letting excess drip off, then carefully place them into the hot oil.
- 9
Fry in batches for 2-3 minutes per side, or until golden brown and crispy, turning once.
About 8 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make the tempura soggy.
- 10
Remove the cooked tempura with a slotted spoon or spider and place on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 11
Serve immediately with your favorite dipping sauce.
Per serving
Nutrition
- Calories
- 492.6kcal
- Protein
- 20.9g
- Carbs
- 40.5g
- Fat
- 28.1g
- Fibre
- 3.8g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tempura in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.
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