Japanese · Dinner
Fried Shrimp and Vegetable Tempura
Shrimp and mixed vegetables coated in a light egg-and-flour batter, deep fried until pale golden and crisp. Served with soy-mirin dipping sauce and grated daikon alongside steamed rice, this Japanese dish showcases delicate shellfish sweetness against crunchy asparagus, sweet potato and shiitake.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
29.4gProtein
36.8gFat
42.1gCarbs
7.8gSugar
3.6gFiber
1580mgSodium
337mgChol
4.9gSat Fat
690mgPotassium
110mgCalcium
3.4mgIron
1.3mcgVitamin B12
9.5mgVitamin C
Goes well with
Japanese Lager or Dry White Wine
local
Japanese Yuzu Juice
international
gluten-free-adaptable
herb-salt
Instructions
1
Prep
Pat shrimp dry with paper towels and make shallow belly cuts, then dust shrimp and vegetables lightly with flour.
2
Chill
Whisk egg yolk into ice water, then refrigerate for 15 minutes to keep the batter cold.
3
Whisk
Sift flour and cornstarch into chilled egg water, stir with chopsticks 3-4 times only, leaving visible lumps.
4
Fry
Heat vegetable oil to 170°C (340°F) in a heavy pot, dip shrimp and vegetables in batter, fry in two batches for 2-3 minutes each until pale golden.
5
Plate
Arrange tempura on a plate with grated daikon and warm dipping sauce made from simmered soy sauce, mirin and dashi.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 6-7 large shrimp, peeled and deveined, tails left on
- 2/3 cup80g all-purpose flour, plus extra for dusting
- 1/2 cup60g cornstarch
- 22 small egg yolk
- 1 cup240ml ice water
- 4 oz112g sweet potato
- 44 asparagus spears, trimmed
- 22 shiitake mushroom, stemmed
- 11 onion
- 4 cups960ml vegetable oil, for frying
- 4 tbsp60ml soy sauce
- 4 tbsp60ml mirin
- 4 tbsp60ml dashi
- 2 tbsp30g daikon
- salt, a pinch
