Peixinhos da Horta ( Portuguese Tempura Vegetables)

green beans

🥗Healthier: asparagus

💰Cheaper: zucchini

Asparagus offers a similar texture while being nutrient-dense.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more cost-effective.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber without significant cost increase.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option while maintaining binding properties.

Cut the red bell pepper, zucchini, and yellow bell pepper, removing the seeds.

Pat the shrimp dry with a paper towel to ensure the batter sticks better.

Heat olive oil in a deep skillet to between 350 and 365 degrees Fahrenheit.

Separate the egg yolk from the egg and set it aside.

Measure out 8 ounces of ice water and set it aside.

In a bowl, mix the egg yolk with a little bit of the ice water to distribute it better.

Add the remaining ice water to the bowl with the egg yolk.

Check the oil temperature; it should be around 353 degrees Fahrenheit before mixing in the flour.

Mix the flour with the ice water and egg yolk, maintaining a 1:1 ratio of water to flour.

Dip the vegetables and shrimp into the batter, ensuring they are well-coated.

Carefully place the battered vegetables and shrimp into the hot oil.

Fry the vegetables for about 3 minutes until they are golden brown, and the shrimp for about 4 minutes.

Remove the fried vegetables and shrimp using tongs and drain them on a plate lined with paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens