Shrimp and Vegetable Tempura
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 645
- Total Fat
- 30 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 275 milligrams
- Sodium
- 1121 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 3 grams
- Protein
- 32 grams
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
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
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.