Recipe courtesy of Food Network Kitchen
Save Recipe Print
Shrimp and Vegetable Tempura
Total:
40 min
Prep:
35 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
35 min
Cook:
5 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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Tempura Batter

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories