Tempura Shrimp And Vegetables Recipe

Name: Tempura Shrimp And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup; 1/2 cup light soy sauce; 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece); 1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece); 1/4 cup mirin (Japanese sweet rice wine); 10 green beans, trimmed; 12 large shrimp, peeled, deveined, tail shells left intact; Salt and pepper; About 6 cups vegetable or peanut oil for frying; 2 cups all-purpose flour; 1 1/2 tablespoons baking powder; 2 tablespoons Asian sesame oil; 10 fresh shiitake mushrooms (about 3/4 pound), stemmed; 1 large white onion, peeled and cut into 1/2-inch thick rings; 2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices; 10 fresh shiso leaves

Servings: persons

1/4 cup
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

1
In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm.
2
Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
3
Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
4
In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325u00b0F.
5
In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
6
Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325u00b0F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
7
To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
8
Serve tempura immediately with dipping sauce.

987

kcal

Calories

Fat

118

Carbs

111

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 16 ingredients. The key ingredients include: 1/4 cup, 1/2 cup light soy sauce, 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece), 1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece), and more.

Yes, Tempura Shrimp And Vegetables 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!

Tempura Shrimp And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions