Crispy Tempura Recipe

Name: Crispy Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tbsp Mayonnaise; 4 Shrimp; 1 Eggplant (small); 50 grams Kabocha squash; 2 Raw shiitake mushrooms; 2 leaves Shiso leaves; 50 grams Flour; 75 ml Water; 1 Vegetable oil; 2 cm Lotus root

Servings: persons

1
Devein and peel the shrimp, but keep the tail on.
2
Make 3 or 4 slits on its underside.
3
Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section.
4
Make small incisions to cut the sinew, and pull the shrimp straight.
5
Slice the eggplant in half lengthwise.
6
Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain.
7
Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces.
8
Remove the stalks of the shiitake mushrooms and cut in half.
9
Peel the lotus roots and slice into 5 mm wide pieces.
10
Soak in water with a little vinegar and drain.
11
Put some mayonnaise into a bowl.
12
Add water in batches and mix well.
13
When mixed evenly, add the flour.
14
Stir until it's still slightly floury.
15
Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7.
16
Deep-fry in vegetable oil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp Mayonnaise, 4 Shrimp, 1 Eggplant (small), 50 grams Kabocha squash, and more.

Yes, Crispy Tempura falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Tempura

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