Name: Tempura
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 large shrimp, peeled tail-on; 1 sweet potato, sliced thin; 1 cup broccoli florets; 1 large egg; 1 cup ice-cold water; 1 cup all-purpose flour; ¼ cup cornstarch; 4 cups vegetable oil, for frying; ½ cup tentsuyu dipping sauce

Tempura

Light, crispy Japanese battered and fried shrimp and vegetables — the secret is ice-cold batter.

Total time

45 min

Prep

25 min

Cook

20 min

Serves

Difficulty

Hard

Per serving

360 kcal

Ingredients

12 large shrimp, peeled tail-on
1 sweet potato, sliced thin
1 cup broccoli florets
1 large egg Swap
1 cup ice-cold water
1 cup all-purpose flour Swap
¼ cup cornstarch Swap
4 cups vegetable oil, for frying Swap
½ cup tentsuyu dipping sauce

Equipment

deep pot, wire rack

Method

Mix egg and ice water. Gently fold in flour and cornstarch — batter should be lumpy, do not overmix.
Heat oil to 340F.
Dip shrimp and vegetables in batter. Fry in batches 2-3 min until light golden and crispy.
Drain on rack. Serve immediately with tentsuyu dipping sauce.

Nutrition per serving

Calories: 360
Protein: 18g
Carbs: 32g
Fat: 20g
Fiber: 2g

Protein 19%Carbs 34%Fat 47%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

japanese · tempura · fried · shrimp · vegetables · crispy

Ingredients

Equipment

Method

Nutrition per serving

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