Tempura

Tempura

Light, crackly batter seals in tender shrimp and vegetables for a crisp Japanese-style fry.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish, Eggs, Wheat

This tempura relies on an ice-cold, barely-mixed batter and hot oil to achieve a delicate, lacy crust rather than a thick, bready coating. Shrimp and an assortment of vegetables fry quickly in small batches, making it a satisfying appetizer or light meal served with dipping sauce and grated daikon.

Ingredients

  • 12 large shrimp, peeled and deveined, tails left on
  • 1 small sweet potato, sliced into 1/4-inch rounds
  • 1 small zucchini, sliced into 1/4-inch rounds
  • 4 shiso leaves
  • 4 shiitake mushrooms, stems removed
  • 1/2 small onion, sliced into rings
  • 1 cup all-purpose flour, chilled
  • 1 large egg yolk, cold
  • 1 cup ice water
  • 1/4 cup cornstarch, for dusting
  • 4 cups vegetable oil, for frying
  • 1/2 cup tempura dipping sauce (tentsuyu)
  • 1/4 cup grated daikon radish
  • 1 teaspoon salt

Method

  1. Pat the shrimp and all vegetables completely dry with paper towels. Make a few shallow cuts along the underside of each shrimp to prevent curling.

  2. Place the flour, egg yolk, and ice water in the freezer or refrigerator for 15 minutes to chill thoroughly.

  3. Pour the oil into a deep pot or wok and heat to 340°F to 350°F, checking with a thermometer.

  4. In a bowl, whisk the cold egg yolk into the ice water, then add the chilled flour all at once. Stir with chopsticks or a fork just 4 to 5 times until barely combined; the batter should remain lumpy with streaks of dry flour visible.

  5. Lightly dust the shrimp and vegetable pieces with cornstarch, shaking off excess.

  6. Dip each piece into the batter, letting excess drip off, then lower gently into the hot oil. Fry 3 to 4 pieces at a time to avoid crowding.

  7. Fry the shrimp for 1 1/2 to 2 minutes, turning once, until the batter is pale golden and crisp. Remove with a slotted spoon or chopsticks and drain on a wire rack.

  8. Fry the vegetable pieces in batches for 2 to 3 minutes each, until the batter is crisp and lightly golden but not browned. Drain on the wire rack.

  9. Skim any loose batter bits from the oil between batches to keep the oil clean and the frying temperature steady.

  10. Season the fried pieces lightly with salt or arrange on a platter with grated daikon. Serve immediately with tempura dipping sauce.

Related recipes

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Tempura

    This tempura relies on an ice-cold, barely-mixed batter and hot oil to achieve a delicate, lacy crust rather than a thick, bready coating. Shrimp and an assortment of vegetables fry quickly in small batches, making it a satisfying appetizer or light meal served with dipping sauce and grated daikon.

    45 min 4 servings 420 cal

    Ingredients

    • 12 large shrimp, peeled and deveined, tails left on
    • 1 small sweet potato, sliced into 1/4-inch rounds
    • 1 small zucchini, sliced into 1/4-inch rounds
    • 4 shiso leaves
    • 4 shiitake mushrooms, stems removed
    • 1/2 small onion, sliced into rings
    • 1 cup all-purpose flour, chilled
    • 1 large egg yolk, cold
    • 1 cup ice water
    • 1/4 cup cornstarch, for dusting
    • 4 cups vegetable oil, for frying
    • 1/2 cup tempura dipping sauce (tentsuyu)
    • 1/4 cup grated daikon radish
    • 1 teaspoon salt

    Method

    1. 1

      Pat the shrimp and all vegetables completely dry with paper towels. Make a few shallow cuts along the underside of each shrimp to prevent curling.

    2. 2

      Place the flour, egg yolk, and ice water in the freezer or refrigerator for 15 minutes to chill thoroughly.

    3. 3

      Pour the oil into a deep pot or wok and heat to 340°F to 350°F, checking with a thermometer.

    4. 4

      In a bowl, whisk the cold egg yolk into the ice water, then add the chilled flour all at once. Stir with chopsticks or a fork just 4 to 5 times until barely combined; the batter should remain lumpy with streaks of dry flour visible.

    5. 5

      Lightly dust the shrimp and vegetable pieces with cornstarch, shaking off excess.

    6. 6

      Dip each piece into the batter, letting excess drip off, then lower gently into the hot oil. Fry 3 to 4 pieces at a time to avoid crowding.

    7. 7

      Fry the shrimp for 1 1/2 to 2 minutes, turning once, until the batter is pale golden and crisp. Remove with a slotted spoon or chopsticks and drain on a wire rack.

    8. 8

      Fry the vegetable pieces in batches for 2 to 3 minutes each, until the batter is crisp and lightly golden but not browned. Drain on the wire rack.

    9. 9

      Skim any loose batter bits from the oil between batches to keep the oil clean and the frying temperature steady.

    10. 10

      Season the fried pieces lightly with salt or arrange on a platter with grated daikon. Serve immediately with tempura dipping sauce.