Shrimp And Vegetable Tempura

Crispy, light and simply delicious tempura. These vegetables and shrimp are fried perfectly so they just melt in your mouth.
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Nutrition per serving    (USDA % daily values)
Uploaded by: Munch Rat


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Ingredients for 6 servings

Sweet potato (I used the purple type with white inside)

I left some skin on for design and taste, slice about ¼ inch thick.

1 onion, sliced thinly and cut into rings

½ carrot grated in thin wide strips

1 tbsp of dried shrimp

1 green pepper cut into long chunks

10-12 asparagus pieces

1 dozen large shrimps, deveined, tails on.

Vegetable oil for frying

For the batter:

1 cup flour

150 ml iced water

2 tbsp cornstarch

1 tbsp vinegar


Tentsuyu (Tempura Dipping Sauce)

1 cup dashi stock (or 1 cup water + 1 tsp. Hondashi-Japanese dried fish stock)

3 tbsp soy sauce

2 tbsp mirin

1 tbsp sugar



For the shrimp, make a couple of slits underside Straighten the shrimp as much as possible in order to get the desired shape.


Cut the tip of the shrimp tail on an angle Mix the onion, carrot and dried shrimp in a separate bowl. They will be fried together in a lump In a medium size bowl, mix all the batter ingredients together Do not over mix it, add more water or ice cubes if too thick The oil should reach 350F-380F before you start frying Dip shrimp into the batter and fry until the outside is golden and crispy.


Then the vegetables ***Do NOT overcrowd*** Drain on a rack over a baking tray. Serve immediately with salt to dip in or Tentsuyu


Sweet Potato will take a little bit longer Tentsuyu (Tempura Dipping Sauce) Bring all ingredients to a slow boil and stir and set aside

View instructions at
Munch Rat

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