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Shrimp and Vegetable Tempura

Serves 4 to 6 Appetizer seafood, Appetizers, tempura

Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura is a beloved Japanese dish, often enjoyed at specialized tempura counters. It's a delightful combination of large shrimp and vegetables like sweet potato and eggplant, all coated in a light, crispy batter. The batter is made using tempura flour and ice-cold water, which gives it that signature airy texture.

At home, this dish is prepared with a generous hand in seasoning and frying, capturing the essence of tempura's simplicity and elegance. It's typically served with tentsuyu, a dipping sauce, and a sprinkle of fine sea salt to enhance the natural flavors of the ingredients. Perfect for sharing, it brings a taste of Japan's culinary tradition to your table.

Ingredients

  • 300 glarge shrimp
  • 1sweet potato
  • 1eggplant
  • 100 gtempura flour
  • 200 mlice-cold water
  • for fryingoil
  • tentsuyufor dipping
  • to tastefine sea salt

Method

  1. Begin by preparing the shrimp and vegetables. Peel and devein 300 g of large shrimp, leaving the tails intact for a traditional presentation. Slice the sweet potato and eggplant into 1/4-inch thick rounds. Pat the shrimp and vegetable slices dry with a paper towel to ensure they are free of excess moisture, which helps the batter adhere better.
  2. In a mixing bowl, combine 100 g of tempura flour with 200 ml of ice-cold water. Gently stir with chopsticks or a fork until just combined. The batter should be slightly lumpy; overmixing will result in a dense coating. Keeping the batter cold is crucial for a light and crispy texture.
  3. Heat a deep, heavy-bottomed pot with enough oil for frying, about 2 inches deep. Bring the oil to 170°C (340°F) over medium heat. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface immediately, the oil is ready.
  4. Dip each piece of shrimp and vegetable into the batter, allowing any excess to drip off. Carefully place them into the hot oil, frying in small batches to avoid overcrowding. Fry the shrimp until they turn a light golden color and the batter is crisp, about 2-3 minutes. The vegetables should be fried until they are tender when pierced with a skewer and the batter is golden and crisp.
  5. Remove the tempura from the oil using a slotted spoon or tongs, and let them drain on a wire rack or paper towels to remove excess oil. Sprinkle fine sea salt over the hot tempura to enhance the flavors. Serve immediately with tentsuyu for dipping, allowing the diners to enjoy the contrast of the hot, crispy tempura with the cool, savory sauce.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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