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Appetizers >  Entrees >  Seafood >  Vegetables >  Japan >  Tempura >

 

Tempura

Seafood & Vegetables

• 24 large shrimp, cleaned & de-veined

• 1 dozen carrots, peeled & cut into long chunks

• 1 zucchini, peeled & sliced (1/4" to 1/2" thickness)

• 1 dozen small button mushrooms, left whole

• 2 sweet potatoes, peeled & sliced (1/4" to 1/2" thickness)

• 1-2 pkgs. Tempura batter mix (or prepare homemade; see below)

• Vegetable oil for frying

Use packaged tempura batter (Golden Dipt from McCormick, for example), which can be purchased at most grocery stores.

 

Or you can make your own tempura batter from scratch:

 

Tempura Batter:

• 1 egg

• 1 C ice water

• 1 C all-purpose flour, sifted

In a bowl, beat the egg with a whisk. Add ice water and sifted flour; mix lightly. Do not over-mix batter.

 

Dredge shrimp in prepared tempura batter; gently shake to remove excess. Heat vegetable oil in a large pot or wok. Fry shrimp in oil until the batter turns a light golden brown; drain on paper towels. Dredge the cut vegetables in prepared tempura batter. Fry until light golden brown; drain on paper towels.

 

Suggestions: Serve with Teriyaki Sauce.

 

History: Tempura is a Japanese dish of battered and deep-fried seafood or vegetables. Tempura was introduced to Japan in the mid-16th century by early Portuguese Jesuits. The word tempura describes the technique of dipping fish and vegetables into a batter and frying them. [Source: Wikipedia].

 

*Tempura image (C) Premeditated Chaos (2004). Image released into the public domain by author and copyright holder.

 

Related Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine

 

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