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Vegetable and shrimp tempura

Published by Today's Parent on 5/10/2012
Photo
Jodi Pudge
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Ingredients

  • 1 lb large shrimp, peeled, tail left on if desired
  • vegetable oil for deep frying
  • 1 lb sweet potato, peeled, sliced about 1/8 inch thick
  • 1 large red pepper, cut into long strips
  • 170 g green beans, stemmed and ends trimmed
  • FOR BATTER:
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cups cold soda water

Directions

  1. Drain any liquid from shrimp and pat dry. Prepare vegetables. Set aside.
  2. Pour vegetable oil into a heavy pot to a depth of about 2 in. and place over medium-high heat.
  3. Combine flour, cornstarch, baking powder and salt in a bowl. Whisk in soda water until just combined.
  4. When oil temperature has reached 350F (a cube of bread will turn golden in about 15 sec.), working in batches, add a few shrimp or vegetables to batter; transfer to oil (chopsticks work especially well) and fry for 2 min or until golden and cooked through. Continue until everything has been fried. Remove to paper towels to drain. Serve immediately with soy sauce (and wasabi for the grown-ups).

Sorry, there is no nutrition information available for this recipe.

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