Summer Shrimp & Vegetable Tempura

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

1-2/3 cups all-purpose flour; more as needed

Freshly ground black pepper

16 green beans (1/4 lb.) , ends trimmed

1 bunch asparagus (about 16), trimmed of woody bases 

About 1/4 cup finely chopped fresh herbs (such as parsley, chives, thyme, rosemary); more to taste

1 medium zucchini , cut on a sharp angle to make elongated ovals

1 lb. shrimp (preferably very large), peeled and deveined 

1/2 lb. fresh shiitake mushrooms, stemmed

1 red bell pepper, cored, seded, and cut lengthwise into 1/2-inch-wide strips

1/4 cup mirin

2 cups club soda

1 cup soy sauce, preferably dark

Juice of 2 lemons (about 1/2 cup)

About 3-1/2 qt. canola oil for deep-frying

1/2 small eggplant, cut in half lengthwise and then cut into 1/4-inch half-moons;

1 medium sweet onion, cut into rings 1-inch thick, then pull off the outer layer of skin

1-1/2 cups cornstarch

Kosher salt

About 1/4 cup sesame seeds (preferably a mix of black and white); more to taste

You might also like

Seafood And Vegetable Tempura With Two Dipping...
Wolfgang Puck
Ginger Beer-Battered Broccoli Tempura Recipe
Food Republic
Vegetable Tempura
Vegan YumYum
Asparagus Tempura
Every Day with Rachael Ray
Tempura Udon
Veggie Num Num
Heaven-And-Earth Tempura Cakes
Tempura Onion Rings
Every Day with Rachael Ray
Tempura Tofu Burger W/ Chili Satay Sauce
Veggie Num Num
Tempura Cheese-Stuffed Chillies Recipe
Food Republic
Smoked Prawn Bisque With Tempura Asparagus And...
The British Larder