Tempura Shrimp & Vegetables Recipe
This crispy and succulent dish combines the flavors of tender chicken, plump shrimp, and colorful veggies, all coated in a light, crunchy batter. Perfectly fried to crispy perfection, these tempura delights are served alongside a flavorful dipping sauce that complements each bite. Enjoy the delightful combination of textures and tastes in every mouthwatering bite of this homemade tempura dish.
— Constant Cookbook
Ingredients
- 1 pound extra large shrimp, peeled with tail left on and deveined
- 1 pound chicken tenderloins
- zucchini, sweet potato, potato (your favorite veggies), sliced thin
- broccoli (cut into florets)
- 6 cups canola or vegetable oil
- 1 cup sesame oil (don't use toasted sesame oil)
- 3 cups cake flour, plus some extra for dusting
- 3 eggs
- ice water
- club soda
- low sodium soy sauce
- 1/2 Tablespoon freshly grated ginger
- 2 green onions, sliced
Instructions
- Prep shrimp (Andrew Zimmern's advice is to make 3 shallow nicks or cuts on the bottom of the shrimp and gently flatten or pound the shrimp with the side of a knife to flatten), chicken and vegetables and place them in bowls for easy access when frying.
- Heat oils in a large pot or French oven to 350 degrees F. Prepare a baking sheet with foil and line with paper towels.
- Add about 1/2 to 3/4 cup of cake flour to a shallow bowl and set aside.
- Beat an egg in a measuring cup and add ice and water to make 3/4 to 1 cup. Add to a mixing bowl and add 3/4 cup cake flour. Mix with a pair of chopsticks or a butter knife. Batter will be lumpy, don't over stir. Add a tablespoon or two of club soda and quickly stir.
- One piece at a time, dip in the dry cake flour in the shallow bowl and then dip into the batter. Remove excess batter by shaking then add to hot oil, being very careful not to burn yourself. Fry about five to eight pieces at a time for about 2 to 4 minutes or until golden and crispy. Use a slotted spoon to turn them over when necessary and to remove them from the oil. Place on prepared baking sheet to allow excess oils to be removed.
- If you need more batter, make it as you need it (so that it remains ice cold for the entire time you're using it).
- Serve immediately with dipping sauce.
- Dipping Sauce
- Mix together soy sauce, ginger and green onions.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4 to 6
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