Recipe courtesy of Food Network Kitchen
Shrimp and Vegetable Tempura
Total:
40 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.

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. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.

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. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

Photograph by Andrew Purcell

IDEAS YOU'LL LOVE

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp Scampi

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Skewers

Recipe courtesy of Ina Garten

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking