Tempura (Shrimp and Vegetable Fritters)
A traditional Japanese dish, Tempura features shrimp and vegetables coated in a light, crispy batter and fried to perfection.
Ingredients
- 12 large shrimp peeled and deveined, tails left intact
- 1 sweet potato sliced thinly
- 1 zucchini sliced thinly
- 1 bell pepper sliced into strips
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1/4 tsp baking powder
- Vegetable oil for frying
For Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup dashi stock or water
Instructions
- In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat until warm and set aside.
- In a bowl, mix flour and baking powder. In a separate bowl, whisk the egg with ice-cold water. Gradually add the wet mixture to the dry ingredients, stirring lightly. The batter should be slightly lumpy for a light texture.
- Heat vegetable oil in a deep pan to 180°C (350°F).
- Pat shrimp and vegetables dry with paper towels. Lightly dust them with flour to help the batter stick.
- Dip each shrimp and vegetable piece into the batter, letting excess drip off. Fry in small batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
- Serve immediately with the dipping sauce.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbohydrates: 28 g
Fat: 12 g
Protein: 18 g