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Now In: Recipes → Japan → Appetizer → Tempura Shrimp and Vegetables

Tempura Shrimp and Vegetables
This classic Japanese dish combines the freshest shrimp, vegetables, and sweet potatoes, deep fried in a light batter. To keep ingredients fresh and the batter crisp, serve tempura as quickly as possible. Serve with a seasoned soy dipping sauce garnished with julienned turnips.
 
Base SKU: 944
Cuisine: Japanese
Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Yield: 6 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

Dipping Sauce:
1 ounce(s) Mirin
2 ounce(s) Soy sauce
1 ounce(s) Rice wine vinegar
1/2 tablespoon(s) Lemon juice
1/2 teaspoon(s) Wasabi powder
Batter:
1 Egg
1 cup(s) Sparkling water
1 1/4 cup(s) Flour
Vegetables and Shrimp:
1 pound(s) Shrimp, peeled and de-veined; butterflied with tails on
1 cup(s) Sweet potato, peeled and cut into 1/4-inch thick strips
1 cup(s) Zucchini, cut into 1/4-inch thick strips
3 cup(s) Vegetable oil, for frying

Instructions:
1. For the dipping sauce, combine mirin, soy sauce, rice wine vinegar, lemon juice, and wasabi; set aside.
2. For the batter, beat the egg with the sparkling water. Add the flour until incorporated, leaving some small lumps. Do not overmix.
3. In a deep pot, heat oil to 350;F. Dry the shrimp well. Holding them by the tail, dip them into the batter and place them into the hot oil, being careful not to splash. Cook until done, about 5 minutes.
4. Drop the vegetables in the batter a few at a time. Remove vegetables from the batter, and drop into the hot oil. Cook until golden, about 3 minutes.
5. Arrange the tempura shrimp and vegetables on a serving platter garnish the dipping sauce with turnips and serve on the side.
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