Easy Japanese Shrimp & Veggie Tempura at Home

tempura batter mix

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour creates a lighter batter, while all-purpose flour is more economical.

Welcome to Nina's Thai Kitchen. Today, we're making tempura with Yoshi, my Japanese friend.

Prepare the shrimp by peeling and deveining them, cutting three times at the bottom to make them straight.

For the vegetables, cut them into 1/4 inch pieces. Use carrot, kabocha squash, and two kinds of mushrooms. Cut the sweet yam and broccoli as well.

If any vegetable pieces are too big, cut them smaller. For eggplant, cut it into four pieces. Use toothpicks to hold onion fries together.

Prepare the dipping sauce by mixing water, mirin, and soy sauce together. Boil for about one minute, then let it cool down. Serve with grated daikon.

To prepare the tempura batter, crack one egg into a bowl and add one cup of ice-cold water. Stir gently to avoid overmixing.

Add one cup of tempura batter mix to the egg and water mixture. The batter should have some lumps, which is okay.

Heat oil to 350°F (175°C). To test if the oil is ready, drop some batter in; if it bubbles and floats, it's ready.

For the shrimp, coat them with dry flour before dipping them in the batter to help the batter stick better.

Fry the shrimp and vegetables in the hot oil until they are golden brown and crispy. For seaweed tempura, fry only for a few seconds and sprinkle with sea salt if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens