Shrimp and Vegetable Tempura
Crispy Japanese-style battered shrimp and seasonal vegetables fried to a delicate golden lace, served with a classic tentsuyu dipping sauce.
Ingredients
- 1 lb large shrimp (16/20 count), peeled, deveined, tails on
- 1 medium sweet potato, sliced 1/4 in thick
- 2 cups broccoli florets
- 8 oz shiitake mushrooms, stems removed
- 6 cups neutral oil (vegetable or canola)
- 1 cup all-purpose flour, chilled
- 1/4 cup cornstarch
- 1 large egg
- 3/4 cup ice water
- 2 tsp dashi powder (hondashi)
- 1 cup water (for dipping sauce)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup daikon radish, grated
Instructions
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1
Make the tentsuyu dipping sauce: combine 1 cup water (for dipping sauce), 2 tsp dashi powder (hondashi), 1/4 cup soy sauce, and 1/4 cup mirin in a small saucepan. Bring to a simmer, stir, then remove from heat. Keep warm.
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2
Heat 6 cups neutral oil (vegetable or canola) in a deep heavy-bottomed pot or wok to 350°F (175°C). Use a thermometer for accuracy; the temperature is critical for crisp tempura.
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3
Prepare the batter just before frying: whisk 1 large egg and 3/4 cup ice water together in a cold bowl. Add 1 cup all-purpose flour and 1/4 cup cornstarch all at once and stir very lightly — lumps are fine. Overworking develops gluten and ruins the crispness.
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4
Pat 1 lb peeled, deveined, tails on large shrimp (16/20 count), 1 medium sliced 1/4 in thick sweet potato, 2 cups broccoli florets, and 8 oz stems removed shiitake mushrooms completely dry. Make 3-4 shallow cuts across the belly of each shrimp and press gently to straighten so they don't curl.
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5
Dip each piece in batter, letting the excess drip off, then lower gently into the hot oil. Fry shrimp 2 minutes and vegetables 2-3 minutes until the batter is pale golden and crisp. Check shrimp reach an internal temperature of 145°F (63°C). Work in small batches to keep the oil temperature stable.
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6
Drain on a wire rack. Serve immediately with the dipping sauce and 1/2 cup grated daikon radish.