Shrimp and Vegetable Tempura
Delicate shrimp and fresh vegetables dipped in a feather-light batter and fried until golden, served with dipping sauce for crispy, restaurant-quality appeal.
Ingredients (serves 4)
- 1 lb Shrimp
- 2 cups Broccoli
- 1 Bell Pepper
- 1 sweet potato
- 1 cup all-purpose flour
- 1 cup ice water
- 1 Egg
- 0.5 cup soy sauce
- 2 tablespoons mirin
- Vegetable Oil
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat vegetable oil to 350 degrees F in a deep pot or wok.
- 2
Peel shrimp and pat dry. Cut sweet potato and bell pepper into strips, broccoli into small florets.
- 3
Mix flour with ice water and egg until just combined to make tempura batter.
- 4
Dip shrimp and vegetables in batter and fry in batches for 2-3 minutes until golden and crispy.
- 5
Combine soy sauce and mirin in a small bowl for dipping sauce.
- 6
Drain tempura on paper towels and serve hot with dipping sauce.
