Crispy Shrimp and Vegetable Tempura is a delightful, light snack that combines the delicate flavors of shrimp and a mix of fresh vegetables, coated in a light, crispy batter. This Japanese-inspired dish brings a harmony of textures, where the thin tempura batter crisps up beautifully, enveloping the shrimp and vegetables in a golden coating. Perfect for parties, family meals, or as an appetizer, this dish is versatile, quick to prepare, and incredibly satisfying to eat. Served with dipping sauce or garnished with cilantro, it’s a savory snack that’s hard to resist!
Full Recipe:
Ingredients
For Shrimp and Vegetable Tempura
- Tiny shrimp: 2 lbs, cleaned and deveined
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Large eggs: 2
- Water: 1 1/2 cups, ice-cold
- Medium onion: 1, thinly sliced
- Small carrots: 2, julienned
- Medium sweet potato: 1, thinly sliced
- Butternut squash: about 1 cup, thinly sliced
- Cilantro: a handful, for garnish
- Salt: 1 tsp
- Ground black pepper: 1 tsp
- Garlic powder: 1 tsp
- Cooking oil: for deep frying
Steps to Make It
Step 1: Prepare the Ingredients
- Shrimp: If the shrimp are not pre-cleaned, remove shells and veins. Pat them dry with a paper towel.
- Vegetables: Thinly slice the onion, julienne the carrots, and slice the sweet potato and butternut squash. Thin slices ensure the vegetables cook quickly and evenly in the tempura batter.
- Set aside the vegetables and shrimp in a large mixing bowl.
Step 2: Make the Tempura Batter
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, salt, ground black pepper, and garlic powder.
- In a separate bowl, beat the eggs and then add the ice-cold water, mixing well.
- Pour the egg-water mixture into the flour mixture. Stir gently until just combined—small lumps in the batter are okay, as over-mixing can make the batter too thick and heavy.
Step 3: Heat the Oil
- In a deep frying pan or pot, heat cooking oil over medium-high heat to approximately 350°F (175°C). If you don’t have a thermometer, drop a bit of batter into the oil; if it sizzles and floats, the oil is ready.
Step 4: Dip and Fry
- Working in batches, dip the shrimp and vegetables into the tempura batter, coating them lightly.
- Carefully drop each battered piece into the hot oil, frying a few pieces at a time to avoid overcrowding.
- Fry each piece for about 2-3 minutes or until golden and crispy, turning as needed for even cooking.
- Remove from the oil and drain on a paper towel-lined plate to absorb excess oil. Repeat until all shrimp and vegetables are fried.
Step 5: Serve
- Arrange the crispy shrimp and vegetable tempura on a platter.
- Garnish with fresh cilantro leaves for added color and serve with dipping sauce if desired.
Nutrition Facts (per serving)
- Calories: 300 kcal
- Protein: 12 g
- Carbohydrates: 25 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 400 mg
- Cholesterol: 100 mg
Note: Nutritional values may vary depending on portion sizes and specific ingredients used.
Frequently Asked Questions (FAQs)
1. Can I use large shrimp instead of tiny shrimp?
Yes, large shrimp can be used. Make sure to adjust the cooking time to ensure they cook through completely.
2. What can I serve with this tempura?
Tempura pairs well with soy sauce or tempura dipping sauce. A light salad or steamed rice also complements the dish nicely.
3. Can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with gluten-free flour or rice flour. Ensure the cornstarch used is also gluten-free.
4. Is it necessary to use ice-cold water in the batter?
Yes, ice-cold water helps create a light, crispy batter. The temperature difference between the batter and the hot oil is key for achieving that perfect crispiness.
5. Can I reheat leftover tempura?
Leftover tempura can be reheated in an oven at 350°F (175°C) for 10-12 minutes or until crispy again. Avoid microwaving, as it can make the tempura soggy.
Tips for Perfect Results
- Don’t Over-Mix the Batter: The batter should be slightly lumpy for a light and airy coating.
- Keep Ingredients Dry: Pat dry all shrimp and vegetables before dipping in the batter to help the coating stick better and prevent splattering when frying.
- Fry in Small Batches: Frying too many pieces at once can lower the oil temperature, making the tempura greasy and less crispy.
- Use Fresh, Cold Ingredients: Cold shrimp and vegetables retain their texture and cook evenly when fried.
- Choose a Neutral Oil: Oils like canola or vegetable oil work best for deep frying tempura because they won’t interfere with the flavor.
Storage Tips
- Refrigerate Leftovers: Store any leftover tempura in an airtight container in the refrigerator for up to 2 days.
- Reheating: For best results, reheat in the oven at 350°F (175°C) for 10-12 minutes. This helps restore some of the crispiness that may have softened in storage.
- Freezing: Avoid freezing tempura, as the texture and quality will be compromised.
Conclusion
Crispy Shrimp and Vegetable Tempura is an irresistible blend of crispy texture and light flavor that will have everyone coming back for more. The shrimp provide a savory depth, while the vegetables offer variety and a touch of sweetness. Perfect for a weekend snack or a quick party platter, this recipe is a surefire way to bring a taste of Japanese cuisine into your kitchen. With its simple ingredients and easy preparation, it’s a great dish for both beginners and seasoned cooks alike. Enjoy this delightful tempura with a dipping sauce and a sprinkle of fresh cilantro for a refreshing finish!