Sep 14

This is easier than you’d think and tempura makes an impressive appetizer. The best part of this recipe is you can make whatever veggies you like, nearly anything will work.

Tempura Batter Recipe

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water

Easy – in one bowl, mix all dry ingredients. In a separate bowl beat the egg and ice water, then whisk in the dry ingredients. Don’t over mix, it’s ok if it’s a bit lumpy. Some people add yellow food coloring.

To keep the oil to a minimum, we used a small pan, and just enough oil that we had to flip whatever we were frying. Peanut oil has a high burning point and is a good oil to use for tempura. Above are two shrimp, skewered on bamboo sticks to keep them straight. (You can see, it’s a small pan)

This is a sampler of what we made that day, broccoli, zucchini, and the shrimp. You can use cauliflower, carrots, even chicken “fingers.”If you try this recipe, let us know. Thanks for stopping by!

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10 Responses to “Shrimp and Vegetable Tempura”

  1. TR Hughes Says:

    I am sooo in love with tempura – you’re making me want to go out tonight for sushi (and tempura)!

  2. Connie Says:

    This looks great. I will try it next time I fry fish.

  3. admin Says:

    TR – thanks for the visit, you are one step ahead of us, sushi is next! And the shrimp tempura are used to make one kind. A week or two away. See you then.

  4. Corline Says:

    Wonderful; easy to follow. Thanks.

  5. Jaya Says:

    Mmmmm, I love shrimp and vegetable tempura. I think I’m too lazy to cook it myself, but I do enjoy ordering it at the local Japanese restaurant!

  6. The Fitness Diva Says:

    Shrimp and veggie tempura is one of my favorite dishes at Japanese restaurants. When I’m not feeling for sushi or sashimi, tempura is it! I have always tried to figure out how they make such a light batter (the really good ones make it so airy light and cook it perfectly crispy!). Thanks for sharing this recipe. I will try it {and hopefully not burn down the kitchen! 😉 }

  7. Layla White, PoweredServices Says:

    Shrimp has always been a favorite of mine and I have never tried any Japanese food but I’m not a good cook. I’ll let my husband handle this recipe.

  8. student Says:

    Thanks for the recipe! I will do with myself

  9. Nooks n Corners Says:

    On trick you can try is to replace water with beer. It will keep your tempura crispy for a long time.

  10. AVATARLADY Says:

    Nice blog. It’s very informative. I didn’t know that the rice is mixed with sugar in your latest post. But this one is doable and the ingredients are common in all households.

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