Shrimp and Vegetable Tempura

Tempura veggies and shrimp fried to light and crispy perfection and served with Jasmine rice and a traditional Japanese dipping sauce. Easy to make and impossible to resist.

Ingredients

For the dipping sauce:
175 ml dashi stock
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
For the batter:
60 g all-purpose flour
60 g cornstarch
1 teaspoon kosher salt
1 large egg, beaten
175 ml ice-cold club soda
For frying:
300 g thinly sliced vegetables
12 large shrimp, peeled and deveined with tail on
Vegetable, canola, or peanut oil
For serving:
400 g cooked Jasmine rice

Preparation

Step 1

Make the dipping sauce—In a small bowl, whisk together dashi stock, soy sauce, and mirin. Set aside.

Step 2

Make the batter—In a medium bowl, stir together flour, cornstarch, and salt. Pour in beaten egg and club soda and stir with chopsticks to combine evenly. Batter will be lumpy. Refrigerate batter till ready to use.

Step 3

Prep for frying —Fill a wok or deep pot halfway with oil and place over medium-high heat. Place a wire rack over a sheet pan lined with paper towels. Heat oil to 190°C or test oil by dropping in a bit of batter. If it sizzles vigorously but doesn’t brown too quickly you’re good to go.

Step 4

Fry the tempura—Gently dip vegetables and shrimp in tempura and lower into oil. Fry in small batches to avoid overcrowding. Flip and separate items while frying until batter is crisp and golden brown, about 1 to 1 1/2 minutes. Transfer to wire rack. Allow oil to reheat between batches.

Step 5

Serve and enjoy—Divide tempura and rice between four individual plates and serve with a side of dipping sauce.

Tips

Chill out

To ensure that tempura is super crisp and not greasy, keep batter as cold as possible and fry in 190° oil.

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