Shrimp and Vegetable Tempura Recipe

Name: Shrimp and Vegetable Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cube beef bouillon; 3 tablespoons soy sauce; 1 tablespoon mirin or rice vinegar; 1 tablespoon sugar; Peanut or vegetable oil, for frying; 1 3/4 cups all-purpose flour; 1 3/4 cups seltzer; 2 large eggs; Kosher salt; 1 1/2 cups cornstarch; 1 pound large shrimp, peeled and deveined (tails left on); 12 ounces mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps

Servings: persons

1 cube beef bouillon
3 tablespoons soy sauce
1 tablespoon mirin or rice vinegar
1 tablespoon sugar
Peanut or vegetable oil, for frying
1 3/4 cups all-purpose flour
1 3/4 cups seltzer
2 large eggs
Kosher salt
1 1/2 cups cornstarch
1 pound large shrimp, peeled and deveined (tails left on)
12 ounces mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps

1
Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes.
2
Stir in the soy sauce, mirin and sugar.
3
Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth.
4
Add 1 cup ice cubes and stir until they just begin to melt.
5
Put the cornstarch in a shallow dish.
6
Line a baking sheet with paper towels.
7
Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off.
8
Fry until crisp and lightly golden, turning once, 2 to 3 minutes.
9
Remove with a slotted spoon and transfer to the prepared baking sheet to drain.
10
Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables.
11
Serve with the dipping sauce.
12
Per serving: Calories 645; Fat 30 g (Saturated 6 g); Cholesterol 275 mg; Sodium 1,121 mg; Carbohydrate 61 g; Fiber 3 g; Protein 32 g
13
Photograph by Andrew Purcell

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 cube beef bouillon, 3 tablespoons soy sauce, 1 tablespoon mirin or rice vinegar, 1 tablespoon sugar, and more.

Yes, Shrimp and Vegetable Tempura 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.

Shrimp and Vegetable Tempura

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