Ebi to Yasai no TempuraShrimp and Vegetable Tempura

Name: Ebi to Yasai no Tempura (Shrimp and Vegetable Tempura)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Japan
Ingredients: 300 g Shrimp (peeled and deveined); 250 g Sweet Potato (thinly sliced); 150 g Carrot (cut into thin batons); 150 g Green Bean (trimmed); 120 g All-Purpose Flour; 40 g Corn Starch; 1 pcs Egg (lightly beaten); 300 ml Water (ice cold); 900 ml Vegetable Oil; 200 ml Dashi Stock; 60 ml Soy Sauce; 40 ml Mirin

Delicate pieces of shrimp and vegetables in a light, lacy batter fried until crisp. This classic tempura is best served right away with a warm dipping sauce that highlights its clean flavor.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

2189kcal

Calories

26g

Protein

209g

Fat

56g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Tempura

300g
Shrimp (peeled and deveined)
250g
Sweet Potato (thinly sliced)
150g
Carrot (cut into thin batons)
150g
Green Bean (trimmed)

Batter

120g
All-Purpose Flour
40g
Corn Starch
1pcs
Egg (lightly beaten)
300ml
Water (ice cold)

Tempura

900ml
Vegetable Oil

Sauce

200ml
Dashi Stock
60ml
Soy Sauce
40ml
Mirin

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the dashi stock, soy sauce, and mirin in a small saucepan and warm gently over low heat. Keep warm.
02
Pat the shrimp, sweet potato, carrot, and green beans dry so the batter will cling well.
03
Whisk the egg with the cold water, then lightly stir in the all-purpose flour and corn starch. Leave the batter slightly lumpy.
04
Heat the vegetable oil to 180°C (350°F).
05
Dip the shrimp and vegetables into the batter and fry in small batches until pale golden and crisp, ensuring the shrimp reach 63°C (145°F).
06
Drain briefly on a rack and serve immediately with the warm sauce.

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