Low Sodium Classic Tempura
Indulge in the light and airy crunch of *Low Sodium Classic Tempura*, a healthier twist on the beloved Japanese delicacy. With a perfectly balanced batter made from all-purpose flour, cornstarch, and ice-cold sparkling water, this recipe delivers that signature crispy texture without relying on heavy seasoning. Featuring fresh, vibrant ingredients like shrimp, zucchini, sweet potato, and carrot, each bite is a delightful celebration of natural flavors. Prepared in just 35 minutes, this recipe is perfect for a quick yet impressive appetizer or side dish. Serve it hot with a low-sodium dipping sauce for a guilt-free treat that doesn’t skimp on taste. Whether you're cooking for family or entertaining guests, this low-sodium tempura will be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Ice-cold sparkling water
- 1 large Egg
- 4 cups Vegetable oil
- 12 pieces Shrimp
- 1 medium size Zucchini
- 1 medium Sweet potato
- 1 large Carrot
Instructions
Start by preparing the vegetables and shrimp. Peel and devein the shrimp, leaving the tails on. Slice the zucchini and sweet potato into thin rounds, approximately 1/4-inch thick. Peel the carrot and cut it into thin diagonal slices.
In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precise temperature control.
While the oil is heating, prepare the batter. In a mixing bowl, sift the all-purpose flour, cornstarch, and baking powder together. Set aside.
In another bowl, beat the egg lightly. Add the ice-cold sparkling water to the egg and mix gently.
Combine the wet and dry ingredients by gradually adding the egg and sparkling water mixture to the flour mixture. Stir gently with a fork or chopsticks until just combined. The batter should be slightly lumpy; do not overmix.
Test the oil by dropping a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Dip each piece of shrimp and vegetable in the batter, allowing any excess to drip off, and carefully place them into the hot oil, being careful not to overcrowd the pot.
Fry each piece for about 2-3 minutes, turning once, until they are golden and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Serve the tempura immediately while hot and crispy. Enjoy it with a low sodium dipping sauce or your choice of accompaniments.
Nutrition Facts
Calories |
8330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 863.5 g | 1107% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 545.7 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
