Tempura

My friend shared green bean tempura yesterday and inspired me to make tempura for dinner.

I like seafood and veggies so I got shrimps and veggies for the tempura.



Shrimp

Remove the shell of the shrimp leaving the tail. Make sure to devein the shrimp.










Season the shrimp with salt and pepper. Set aside.




Veggies

Green beans. Cut off the ends.



Sweet potatoes. Peel and cut thinly.



I also used broccoli, asparagus and mushrooms.



What you need for the batter


3/4 cup corn starch



1 tsp baking powder



1/4 cup all purpose flour



1 tsp salt



1/2 cup water



1 egg



Put all dry ingredients in a bowl. Mix thoroughly.



Add water and egg. Using a rubber spatula, mix all ingredients until combined.


The tempura batter is now ready.





I used vegetable oil for the tempura.



I am using a deep pan to fry the tempura.



Heat the oil to 340-360 degree F.




While the oil is heating up, dip the veggies in the batter. Dip the veggies first then the shrimp (if you are using shrimp).













Lay the dipped veggies on a plate. This will drain some of the batter on the plate making the tempura batter light.



When oil is hot, drop the veggies on the pan. Be careful, oil may splatter. Always use the tong for this process.




Remove veggies from the pan when golden brown. Place veggies in the strainer to drain excess oil.



Serve in a pretty plate immediately. Mine never made it on a plate. We just ate it straight from the strainer! It was yummy! My favorite is the broccoli and asparagus.




Do the same process for the shrimp. Dip in the batter and let it sit on a plate.




Fry until the batter is golden brown.



Drain.



Serve, share and enjoy!