Shrimp vegetable tempura recipe

Shrimp Vegetable Tempura recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This shrimp vegetable tempura recipe is a delightful combination of crispy and flavorful ingredients. The dish features succulent shrimp and a variety of fresh vegetables, all coated in a light and airy tempura batter. With its golden and crunchy texture, this recipe is perfect for those who enjoy the satisfying crunch of tempura. Whether served as an appetizer or a main course, this shrimp vegetable tempura will surely impress your guests with its delicious flavors and beautiful presentation.

Keywords: shrimp, vegetable tempura, crispy, flavorful, batter

shrimp vegetable tempura recipe details

Shrimp vegetable tempura recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

12 large	shrimp
8 small	mushroom caps
2 small	new potatos
½	bell peppers, green and red
1 medium	zucchini
1 medium	carrot
1	egg yolk
250 g	rice flour, plus 125 g for dusting
300 ml	cold seltzer water
1 tbsp	sesame oil, optional

Instructions

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Slice zucchini and potatoes into 1 cm long pieces, cut peppers and carrot into strips 8 cm long 1 cm wide, leave mushrooms whole.

Make the Tempura batter. Put 250 g of the rice flour in a bowl and pour in the ice cold seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. Season with sesame oil if used.

Heat about 8 cm of vegetable oil to 200° C in a wok or deep fryer. Dry the shrimp and vegetables well. Dust everything with the remaining flour, shake of excess. Dip the shrimp and vegetables into the batter one by one. Drop 5 or 6 pieces at a time in the hot oil. Do not overcrowd the pan.

Fry for about 3 minutes until golden brown, turning once. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Drain on paper towels, season with salt and keep warm. Serve with dipping sauce.

Preparation time:
ca. 30 min
Grade of difficulty:
tricky
Calories per portion:
n/a