Authentic Japanese Tempura
Light and crispy Japanese tempura with shrimp and vegetables.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 12 large shrimp, peeled and deveined
- 1 sweet potato, sliced
- 1 eggplant, sliced
- 1 bell pepper, sliced
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1 tsp baking soda
- Vegetable oil for frying
- Salt to taste
- Tempura dipping sauce (tentsuyu) or soy sauce for serving
Nutrition Facts
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Instructions
Prepare the shrimp: Make small incisions on the underside of each shrimp to prevent curling. Pat them dry with paper towels.
Prepare the vegetables: Slice the sweet potato, eggplant, and bell pepper into thin, even pieces for even frying.
Make the batter: In a bowl, mix the flour and baking soda. In another bowl, whisk the egg and ice-cold water. Gradually add the dry ingredients to the wet ingredients, mixing lightly. Do not overmix; lumps are fine.
Heat the oil: Fill a deep pan with vegetable oil to about 2 inches deep. Heat to 340-350°F (170-180°C).
Fry the ingredients: Dip shrimp and vegetables into the batter, then gently place them into the hot oil. Fry in small batches to avoid overcrowding.
Drain and serve: Once golden and crispy (about 2-3 minutes), remove with a slotted spoon and drain on paper towels. Serve immediately with tempura dipping sauce or soy sauce.
Chef's Tips
- Ice-cold batter: Keeping the batter cold ensures a light and crispy texture.
- Dry ingredients: Pat all ingredients dry before dipping to prevent oil splatter.
- Oil temperature: Use a thermometer to maintain the correct frying temperature.
- Do not overmix: A lumpy batter creates a crispier texture.
- Serve immediately: Tempura is best enjoyed fresh and hot.
