Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
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

Crispy Japanese-style battered shrimp and seasonal vegetables fried to a delicate golden lace, served with a classic tentsuyu dipping sauce.

45 minMediumServes 4430 cal/serving

JapaneseAppetizerStovetopPescatarianHigh FiberHigh ProteinDairy-FreeLow-SodiumPork-Free

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

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.
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.
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.
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.
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.
6

Drain on a wire rack. Serve immediately with the dipping sauce and 1/2 cup grated daikon radish.

Questions

Can I make Shrimp and Vegetable Tempura gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, chilled, 1/4 cup soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Shrimp and Vegetable Tempura keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Shrimp and Vegetable Tempura?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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