Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 cube beef bouillon; 355 milliliters cornstarch; 2 larges eggs; 414 milliliters all-purpose flour; 4 servings Kosher salt; 1 Tbsp mirin or rice vinegar; 340 grams mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps; 414 milliliters seltzer; 454 grams shrimp, peeled and deveined (tails left on); 3 Tbsps soy sauce; 1 Tbsp sugar; 4 servings Peanut or vegetable oil, for frying

Shrimp and Vegetable Tempura might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 36g of protein, 6g of fat, and a total of 614 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of sugar, precut vegetables, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.

Ingredients you will need

Bouillon Cube

Soy Sauce

Mirin

Sugar

Water

Equipment you will use

Measuring Cup

Microwave

Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth.

Ingredients you will need

Peanut Oil

Sparkling Water

All Purpose Flour

Egg

Salt

Equipment you will use

Kitchen Thermometer

Whisk

Bowl

Pot

Add 1 cup ice cubes and stir until they just begin to melt.

Ingredients you will need

Ice Cubes

Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.

Ingredients you will need

Corn Starch

Equipment you will use

Baking Sheet

Paper Towels

Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes.

Ingredients you will need

Corn Starch

Vegetable

Shrimp

Dip

Remove with a slotted spoon and transfer to the prepared baking sheet to drain.

Equipment you will use

Slotted Spoon

Baking Sheet

Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables.

Ingredients you will need

Vegetable

Shrimp

Cooking Oil

Serve with the dipping sauce.

Ingredients you will need

Dipping Sauce

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

1cube

beef bouillon 355milliliters

cornstarch 2larges

eggs 414milliliters

all-purpose flour 4servings

Kosher salt 1Tbsp

mirin or rice vinegar 340grams

mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps 414milliliters

seltzer 454grams

shrimp, peeled and deveined (tails left on)3Tbsps

soy sauce 1Tbsp

sugar 4servings

Peanut or vegetable oil, for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 18 dollars.