Mixed Vegetable & Shrimp Tempura

Name: Mixed Vegetable & Shrimp Tempura
Cuisine: Asian, Japanese
Ingredients: 200g shrimps; vegetable oil (for deep-frying); Cooked noodles (to serve); lemon wedges ( to serve); freshly ground sea salt (to serve (optional)); 80 g sweet potato (cut into matchsticks with the skin still on); 80 g carrots (peeled and cut into matchsticks); 50 g kale (stalk removed and roughly chopped); 100 g onion (peeled and cut into thin strips); 2 tbsp cornflour; 1 egg yolk; 200 ml ice-cold water; a few ice cubes; 150 g flour (sieved); 50 g cornflour (sieved); 100 ml dashi stock (homemade dashi stock or 100ml of water and a sprinkle of dashi instant granules); 20 ml mirin; 20 ml Fused Soy Sauce (shop); Ginger/daikon (grated (optional))

10 steps

This Mixed Vegetable & Shrimp Tempura is so simple! I was lucky to learn the secret to a light and crispy tempura batter while living in Japan!

Updated at: Thu, 17 Aug 2023 02:37:44 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories293.9 kcal (15%)

Total Fat3.8 g (5%)

Carbs53.5 g (21%)

Sugars4.2 g (5%)

Protein10.7 g (21%)

Sodium460.5 mg (23%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gshrimps

freshly ground, to serve, optional

80gsweet potato

cut into matchsticks with the skin still on

80gcarrots

peeled and cut into matchsticks

50gkale

stalk removed and roughly chopped

100gonion

peeled and cut into thin strips

2 Tbspcornflour

200mlwater

150gflour

50gcornflour

homemade dashi stock or 100ml of water and a sprinkle of dashi instant granules

20mlmirin

20mlSoy Sauce

Fused, shop

Ginger

grated, optional

Instructions

Step 1

Put all the ingredients for the dipping sauce into a saucepan and let them simmer for a few minutes, then set aside and let cool.

Step 2

Mix all the vegetables in a large bowl and, using your hands, evenly coat them in cornflour, then set aside.

Step 3

Do the same for the shrimp in a separate bowl.

Step 4

Beat the egg yolk and ice cold water in a large bowl. Toss in a few ice cubes to keep the water cold.

Step 5

Gradually add the flour and cornflour to the water/egg mix and then lightly mix. It’s okay to leave lumps in the batter.

Step 6

Toss all the vegetables into the batter mix and ensure they are all equally coated. Next do the same for the shrimp.

Step 7

Heat the oil in a large, heavy-based saucepan to 170ºC (medium/high heat). Drop a bit of batter in the oil to check the temperature. If the batter rises slowly to the top of the oil, starts to sizzle and slowly turns a golden-brown colour, then the temperature is right.

Step 8

Put a large tablespoon of the tempura vegetable mix on a large wooden spoon and slowly place in the oil against the side of the saucepan. Use a large spoon or chopsticks to slide the tempura mix off the wooden spoon and into the oil. Remove the wooden spoon slowly once the tempura mix is secure and firmly bound together.

Step 9

Deep-fry the tempura until it is golden brown, turning a few times. Repeat with all tempura vegetables and shrimp. Drain on kitchen paper to absorb any excess oil.

Step 10

Serve with noodles and either the dipping sauce or lemon wedges and a sprinkle of freshly ground sea salt.

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