Shrimp And Vegetable Tempura

1. 1

   Whisk flour, 1 1/4 cups iced water and egg yolks in a medium bowl until combined. Dust shrimp, peppers, zucchini and broccoli lightly with extra flour and shake off excess.

2. 2

   Pour enough oil into a wok or large heavy-based saucepan to reach a depth of 1 inch. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

3. 3

   Dip shrimp and vegetables, a few at a time, in batter to coat. Shallow-fry, in batches, for 1-2 mins or until shrimp curl and change color and vegetables are just tender. Using a slotted spoon, transfer to paper towels.

4. 4

   Serve tempura with soy sauce and wasabi paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.