Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 2 avocados, peeled and sliced thick; 2 larges egg yolks; 12 green beans; 1 lemon, juiced; 4 servings Kosher salt; 1 lemon, sliced very thin; 118 milliliters low-sodium soy sauce; 4 servings Peanut oil, for frying; 2 red bell peppers, sliced into strips; 237 milliliters rice flour, plus 1 cup for dusting; 2 Tbsps rice wine vinegar; 4 scallions; 237 milliliters cold seltzer water; 1 teaspoon toasted sesame oil; 8 shiitake mushrooms, halved; 454 grams shrimp, peeled with tails on

Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 33g of protein, 22g of fat, and a total of 536 calories. This gluten free, dairy free, and pescatarian recipe serves 4. Head to the store and pick up peanut oil, soy sauce, shrimp, and a few other things to make it today. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Equipment you will use

Bowl

Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Ingredients you will need

Shrimp

Water

Put the flour in a bowl and whisk in the seltzer to get out all the lumps.

Ingredients you will need

Sparkling Water

All Purpose Flour

Equipment you will use

Whisk

Bowl

Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.

Ingredients you will need

Heavy Cream

Sesame Oil

Egg Yolk

Salt

Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil.

Ingredients you will need

Peanut Oil

Vegetable

Shrimp

All Purpose Flour

Dip

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt.

Ingredients you will need

Fried Shrimp

Vegetable

Salt

Cooking Oil

Equipment you will use

Paper Towels

Serve with the dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Ingredients

Servings:

avocados, peeled and sliced thick 2larges

egg yolks 12

green beans 1

lemon, juiced 4servings

Kosher salt 1

lemon, sliced very thin 118milliliters

low-sodium soy sauce 4servings

Peanut oil, for frying 2

red bell peppers, sliced into strips 237milliliters

rice flour, plus 1 cup for dusting 2Tbsps

rice wine vinegar 4

scallions 237milliliters

cold seltzer water 1teaspoon

toasted sesame oil 8

shiitake mushrooms, halved 454grams

shrimp, peeled with tails on

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired 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. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.

Chehalem 3 Vineyard Pinot Gris

A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.