Shrimp and vegetable tempura is all about contrast, that is tender prawns and crisp vegetables meet a light coating made from flour, rice flour, and cold sparkling water. Start by preparing the prawns, slicing the zucchini and carrot, whisking together the dry ingredients, adding ice-cold water, and dipping everything into the batter before frying. The prawns take about three minutes, while the vegetables follow the same basic process.
Shrimp and vegetable tempura makes a brilliant appetizer or side dish, but it can also become the star of a casual Japanese-inspired meal when served with rice, dipping sauce, or noodles.
What Is Shrimp and Vegetable Tempura?
Tempura is a Japanese cooking technique in which seafood, vegetables, or other ingredients are coated in a light batter and quickly fried in hot oil. Unlike many heavily coated fried foods, traditional tempura is known for keeping the batter relatively thin and allowing the ingredient underneath to shine.
Shrimp tempura, known as “ebi tempura”, is one of the most familiar versions of the dish. Vegetables such as zucchini, carrots, sweet potato, mushrooms, eggplant, and peppers are also commonly prepared using the same technique.
Pro Tips for the Best Shrimp and Vegetable Tempura
- Very cold sparkling water is one of the stars of this recipe. Keep it chilled until you are ready to make the batter, because a cold batter helps produce a lighter coating when it meets the hot oil.
- After peeling and deveining the prawns, pat them dry with kitchen paper. Excess moisture can interfere with the batter adhering properly and can also cause more splattering when the prawns enter the oil.
- After dipping each prawn, let any excess batter fall back into the bowl before frying. You want a thin coating rather than a thick layer clinging to every surface.
- Tempura is best enjoyed soon after cooking. As it sits, steam can soften the coating. If you want the crispest result, get everyone to the table before you start frying.
Frequently Asked Questions
Can I Use Frozen Prawns for Tempura?
Yes, frozen prawns can work well for this recipe as long as they are properly thawed first. Once defrosted, drain them thoroughly and pat them dry with kitchen paper before coating them.
Why Is Rice Flour Used in Tempura Batter?
Rice flour helps give the batter a lighter, crispier texture compared with using only wheat flour. It is combined with all-purpose flour in this recipe to create a useful balance.
How Long Should I Fry the Shrimp?
This recipe calls for frying the battered prawns for about three minutes because of the size. The exact cooking time can vary slightly depending on the size of the prawns and the temperature of the oil. The prawns should be cooked in the centre, while the batter should be crisp.
How to Store Any Leftovers
Tempura is best eaten fresh because the coating gradually loses its crisp texture after refrigeration. But you can store leftovers in the fridge and use them within a short period.
Ingredients
How to Make Shrimp and Vegetable Tempura
Start by peeling and deveining all 16 prawns. Once cleaned, skewer each prawn.
Start by peeling and deveining all 16 prawns. Once cleaned, skewer each prawn.
Wash the zucchini and carrot, then slice them.
Wash the zucchini and carrot, then slice them.
Mix all-purpose flour, rice flour, salt, and baking soda in a bowl. Pour cold sparkling water into the flour mixture, whisk, and dip each skewered prawn into the batter.
Mix all-purpose flour, rice flour, salt, and baking soda in a bowl. Pour cold sparkling water into the flour mixture, whisk, and dip each skewered prawn into the batter.
Fry for 3 minutes, or until the prawn is cooked through and the batter is crisp.
Fry for 3 minutes, or until the prawn is cooked through and the batter is crisp.
Dip each zucchini and carrot piece into the batter, and fry.
Dip each zucchini and carrot piece into the batter, and fry.
Serve the tempura with the vegetables and your favourite dipping sauce. Enjoy!
Serve the tempura with the vegetables and your favourite dipping sauce. Enjoy!
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