Tempura
Crispy, light, and utterly irresistible, this authentic tempura recipe brings the magic of Japanese cuisine right into your kitchen. Featuring a perfectly airy batter made from all-purpose flour, cornstarch, and ice-cold water, this dish transforms shrimp and a medley of fresh vegetables like sweet potato, zucchini, and mushrooms into golden, crunchy delights. The secret lies in maintaining an icy batter and precisely heated oil for a flawless crisp. Ready in just 35 minutes, this tempura recipe is perfect as an appetizer, snack, or even a light meal. Serve it fresh with a savory dipping sauce or soy sauce for an authentic restaurant-quality experience.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.25 teaspoons baking soda
- 1 large egg
- 1 cup ice-cold water
- 12 large shrimp (peeled and deveined)
- 1 medium sweet potato (sliced into thin rounds)
- 1 small zucchini (sliced into thin rounds)
- 6 medium mushrooms (whole or halved, depending on size)
- 4 cups neutral frying oil (e.g., vegetable or canola)
- 1 pinch salt
Instructions
In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Set aside.
In another bowl, beat the egg lightly, then add the ice-cold water. Stir to combine.
Gradually add the dry ingredients to the egg mixture, stirring gently with chopsticks or a fork. Do not overmix; a few lumps are fine. The batter should be cold and slightly runny.
Prepare the vegetables and shrimp by patting them dry with paper towels. Consistent dryness helps the batter adhere better.
In a deep, heavy-bottomed skillet or pot, heat the frying oil to 350°F (175°C). Use a thermometer to monitor the temperature accurately.
Dip each piece of shrimp or vegetable into the batter, allowing any excess to drip off. Carefully place the coated pieces into the hot oil, frying in small batches to avoid overcrowding the pan.
Fry the tempura for 2–3 minutes, or until lightly golden and crisp. Remove and drain on a paper towel-lined plate.
Repeat the process with the rest of the ingredients, ensuring the oil temperature remains consistent for best results.
Sprinkle with a pinch of salt and serve immediately with tempura dipping sauce or soy sauce on the side.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.2 g | 307% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 469 mg | 10% | |
*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.
