Shrimp and Vegetable Clouds Recipe

Name: Shrimp and Vegetable Clouds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet potato, peeled and cut in 3/8 inch slices; 1 medium zucchini, cut in 3/8 inch slices; 1 small head of broccoli, cut in florets; 4 12 ounces snow peas, trimmed; 1 red bell pepper, cored, seeded, and cut in strips; 6 small scallions, trimmed, with green tops; 1 12 lbs large shrimp, peeled and deveined, tails left on; oil (for deep frying); 1 ⅔ cups flour; 1 ½ cups cornstarch; 1 teaspoon salt; 2 cups sparkling water, more if needed; ¼ cup sesame seeds

Servings: persons

1 medium sweet potato, peeled and cut in 3/8 inch slices
1 medium zucchini, cut in 3/8 inch slices
1 small head of broccoli, cut in florets
4 12 ounces snow peas, trimmed
1 red bell pepper, cored, seeded, and cut in strips
6 small scallions, trimmed, with green tops
1 12 lbs large shrimp, peeled and deveined, tails left on
oil (for deep frying)
1 ⅔ cups flour
1 ½ cups cornstarch
1 teaspoon salt
2 cups sparkling water, more if needed
¼ cup sesame seeds

1
Mix the tempura batter:.
2
Sift the flour, cornstarch, and salt into a large bowl and set it over a bowl of ice water.
3
Slowly whisk in the sparkling water, and then stir in the sesame seeds.
4
Leave the batter for 15 to 30 minutes so the flour starches expand and thicken slightly.
5
After standing, it should be the consistency of thin pancake batter.
6
If it is too thick, stir in more sparkling water.
7
To finish:.
8
Heat a 3/4 inch layer of oil to 375 degrees in a large saute pan or skillet.
9
Coat and fry the vegetables and shrimp until golden, working in batches.
10
Allow 2 to 3 minutes got shrimp; for vegetables the timing will vary from 3 to 5 minutes, depending on the type.
11
Transfer the cooked shrimp and vegetables to a rack lined with paper towels and keep them warm in a low oven with the door open while you fry the rest.
12
To serve:.
13
Pile the fritters loosely on a large platter, or arrange a sampling on individual plates.
14
Be sure not to pile them too closely together or they will steam and lose their crispness.
15
Getting ahead:.
16
Prepare the batter, vegetables, and shrimp up to 4 hours in advance, storing them covered in the refrigerator.
17
Fry everything at the last moment.

590

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 medium sweet potato, peeled and cut in 3/8 inch slices, 1 medium zucchini, cut in 3/8 inch slices, 1 small head of broccoli, cut in florets, 4 12 ounces snow peas, trimmed, and more.

Yes, Shrimp and Vegetable Clouds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Vegetable Clouds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions