Tempura Shrimp and Vegetables

Name: Tempura Shrimp and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 2 Tbsps baking powder; 118 milliliters daikon radish, finely grated (from about 4 1/2-inch piece); 473 milliliters all-purpose flour; 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece); 340 grams 10 fresh shiitake mushrooms (about , stemmed; 10 green beans, trimmed; 118 milliliters light soy sauce; 57 grams fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices; 59 milliliters mirin (Japanese sweet rice wine); 1 liters About vegetable or peanut oil for frying; 4 servings Salt and pepper; 2 Tbsps Asian sesame oil; 10 fresh shiso leaves; 12 larges shrimp, peeled, deveined, tail shells left intact; 1 large white onion, peeled and cut into 1/2-inch thick rings

The recipe Tempura Shrimp and Vegetables is ready in about 45 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Japanese food. One portion of this dish contains around 16g of protein, 41g of fat, and a total of 703 calories. This recipe serves 4. Head to the store and pick up onion, shrimp, flour, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It works well as a hor d'oeuvre.

Instructions

Make dipping sauce

Ingredients you will need

Dipping Sauce

In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Make tempura

Bring medium pot water to boil over high heat. Have large bowl ice water ready.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.

Ingredients you will need

Green Beans

Water

Equipment you will use

Slotted Spoon

Paper Towels

Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking).

Ingredients you will need

Shrimp

Equipment you will use

Cutting Board

Sprinkle shrimp with salt and pepper.

Ingredients you will need

Salt And Pepper

Shrimp

In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)

Ingredients you will need

Baking Powder

Sesame Oil

Water

All Purpose Flour

Equipment you will use

Mixing Bowl

Whisk

Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables.

Ingredients you will need

Green Beans

Vegetable

Shrimp

Dip

Equipment you will use

Chopsticks

Tongs

Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute.

Ingredients you will need

Shiso Leaves

Cooking Oil

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Serve tempura immediately with dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Ingredients

Servings:

2Tbsps

baking powder 118milliliters

daikon radish, finely grated (from about 4 1/2-inch piece)473milliliters

all-purpose flour 2teaspoons

fresh ginger, finely grated (from about 3/4-inch piece)340grams

10 fresh shiitake mushrooms (about , stemmed 10

green beans, trimmed 118milliliters

light soy sauce 57grams

fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices 59milliliters

mirin (Japanese sweet rice wine)1liters

About vegetable or peanut oil for frying 4servings

Salt and pepper 2Tbsps

Asian sesame oil 10

fresh shiso leaves 12larges

shrimp, peeled, deveined, tail shells left intact 1large

white onion, peeled and cut into 1/2-inch thick rings

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.