Cherry & Dennis Helper Habitat

Japanese Shrimp and Vegetable Tempura

日式蝦及雜菜天婦羅

Japanese Shrimp and Vegetable Tempura — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Shrimp and seasonal vegetables are lightly coated in cold batter and fried in small batches until crisp.

01

Ingredients

Main ingredients

400 g whole shrimp
200 g sweet potato
1 piece eggplant
1 piece green pepper

Cold batter

160 g low-protein flour
240 ml ice water
1 piece egg

Frying oil

1 L neutral oil

Dipping sauce

120 ml tempura dipping sauce

Japanese Shrimp and Vegetable Tempura — ingredients

02

Tools

knife
board
bowls
chopsticks
deep pan
thermometer
slotted spoon
rack

Japanese Shrimp and Vegetable Tempura — tools

03

Steps

Japanese Shrimp and Vegetable Tempura — Peel, devein and dry shrimp

Step 1

Peel, devein and dry shrimp

Peel, devein and dry shrimp.

Japanese Shrimp and Vegetable Tempura — Score the belly and straighten each shrimp

Step 2

Score the belly and straighten each shrimp

Score the belly and straighten each shrimp.

Japanese Shrimp and Vegetable Tempura — Slice sweet potato thinly and cut eggplant

Step 3

Slice sweet potato thinly and cut eggplant

Slice sweet potato thinly and cut eggplant.

Japanese Shrimp and Vegetable Tempura — Deseed pepper, cut into pieces and dry vegetables

Step 4

Deseed pepper, cut into pieces and dry vegetables

Deseed pepper, cut into pieces and dry vegetables.

Japanese Shrimp and Vegetable Tempura — Heat oil to 170°C

Step 5

Heat oil to 170°C

Heat oil to 170°C.

Japanese Shrimp and Vegetable Tempura — Mix egg with ice water; fold in flour briefly

Step 6

Mix egg with ice water; fold in flour briefly

Mix egg with ice water; fold in flour briefly.

Japanese Shrimp and Vegetable Tempura — Dip sweet potato slices lightly in batter

Step 7

Dip sweet potato slices lightly in batter

Dip sweet potato slices lightly in batter.

Japanese Shrimp and Vegetable Tempura — Fry sweet potato in batches until tender and golden; drain

Step 8

Fry sweet potato in batches until tender and golden; drain

Fry sweet potato in batches until tender and golden; drain.

Japanese Shrimp and Vegetable Tempura — Coat eggplant and pepper lightly; fry in batches

Step 9

Coat eggplant and pepper lightly; fry in batches

Coat eggplant and pepper lightly; fry in batches.

Japanese Shrimp and Vegetable Tempura — Let oil return to 175°C and coat shrimp lightly

Step 10

Let oil return to 175°C and coat shrimp lightly

Let oil return to 175°C and coat shrimp lightly.

Japanese Shrimp and Vegetable Tempura — Fry shrimp until opaque and cooked through; drain on a rack

Step 11

Fry shrimp until opaque and cooked through; drain on a rack

Fry shrimp until opaque and cooked through; drain on a rack.

Japanese Shrimp and Vegetable Tempura — Serve at once with dipping sauce on the side

Step 12

Serve at once with dipping sauce on the side

Serve at once with dipping sauce on the side.

Common mistakes

Overmixing makes a heavy coating; cool oil turns greasy; shrimp must cook fully.

Tips

Fry vegetables before shrimp and keep raw-shrimp tools separate.