Easy Tempura Recipe

INGREDIENTS

For the Tempura:

• 10 large shrimp (peeled, deveined, tails left on)

• 1 zucchini (thinly sliced into rounds or strips)

• 1 sweet potato (thinly sliced into rounds)

• 1 carrot (cut into thin strips)

• 1 small broccoli head (broken into small florets)

• 1 bell pepper (sliced into strips)

• 500g Tempura Flour

• Ice-cold water (as per the package instructions)

• Neutral oil (like vegetable oil or soybean oil) for deep frying

INSTRUCTIONS 

1. Prepare the Ingredients:

• Clean and pat dry the shrimp. Leave the tails on for a better presentation.

• Wash the vegetables and pat them dry completely. Slice them into uniform pieces so they cook evenly.

2. Prepare the Tempura Batter:

• In a mixing bowl, combine Tempura Flour with ice-cold water as per the package instructions (usually a 1:1 ratio of flour to water).

• Mix gently until just combined. The batter should remain slightly lumpy, as this helps create a light and crispy texture.

3. Heat the Oil:

• Heat oil in a deep frying pan or pot to 170-180°C (340-360°F). Use a thermometer if possible to maintain the correct temperature.

4. Coat and Fry:

• Dust the shrimp and vegetables lightly with dry tempura flour to help the batter stick.

• Dip each piece into the tempura batter, ensuring it is evenly coated, and immediately place it into the hot oil. Fry in small batches to avoid overcrowding.

• Fry shrimp for about 2-3 minutes and vegetables for 1-2 minutes or until golden and crispy.

• Remove from the oil and drain on a paper towel-lined plate.

5. Serve:

• Arrange the tempura on a serving plate. Serve hot with soy sauce, tempura dipping sauce, or even a Greek-inspired tzatziki for a creative twist.

Enjoy your perfectly crispy shrimp and vegetable tempura!