Shrimp and Vegetable Tempura Recipe Made Easy

 

Hey! What food do you crave on this rainy season? Let me share with you another scrumptious dish that hubby cooked, which you may want to consider preparing for a family day.

My ever so willing food taster absolutely loved them!

My son and my nephew likes tempura (well, who doesn’t?) but it’s just so expensive ordering from our favorite restaurant. That’s why we just made our own at home, the simple way.

What you need:

10 large shrimps, peeled                 
1 medium sized carrot, sliced, 1/8 inch thick                                  
1 small squash, sliced, 1/8 inch thick
Some broccoli, sliced
Oil for frying

Make some slashes in the underside of each shrimp, to make them straight

Tempura Batter:
1 ½ cup ice water             
2 egg yolks                 
1 cup all-purpose flour

To keep the batter cold all the time, place your bowl on ice

Tempura Sauce:

1 cup water                        
3 tbsp. soy sauce                
2 tbsp. sugar                     
2 tbsp. Mirin                     
Small ginger, grated
 
Instructions

To make tempura sauce, just mix all ingredients together, and set aside.

To make tempura batter, sift the flour into a large bowl. Add the egg into very cold water and mix well. Pour the egg mixture slowly into the flour and stir it. Be careful not to over mix the batter though.

Preheat the Oil, dip a wooden chopsticks, and when you see small bubbles around it, it means you’re ready for frying.

Starting with the vegetables, dip them into the batter and then slip off to the hot oil for about 1-2 minutes. Deep fry until light golden brown. Place cooked veggies to a plate lined with a paper towel to drain excess oil. Before cooking the shrimp, remove the crumbs left in fryer, for it will turn the oil darker. Do the same procedure for the shrimp but fry them for only 30-60 seconds instead. Serve with the tempura Sauce.