Tempura Vegetables Also Fish Shrimp or Calamari Rings
Crispy, golden, and irresistibly light, this Tempura Vegetables Also Fish, Shrimp, or Calamari Rings recipe is a deep-fried delight perfect for both casual dinners and special occasions. Featuring a variety of fresh vegetables like sweet potatoes, broccoli, and zucchini alongside tender seafood options such as shrimp, calamari rings, and flaky white fish fillets, this dish brings together the best of land and sea. The secret lies in the ice-cold soda water-based batter, creating an airy, crunchy coating that pairs beautifully with soy sauce and grated ginger for dipping. With just 20 minutes of prep and cook time each, this Japanese-inspired recipe is a must-try for fans of light frying and vibrant flavors. Perfect as an appetizer, main course, or party dish, it’s bound to impress your guests with its delicate texture and satisfying crunch.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 cup Ice-cold soda water or sparkling water
- 1 large Egg yolk
- 4 cups Vegetable oil (for frying)
- 2 medium Carrots
- 1 medium Zucchini
- 1 medium Sweet potato
- 1 cup Broccoli florets
- 8 ounces White fish fillets (e.g., cod or tilapia)
- 8 large Shrimp (peeled and deveined, tail on)
- 8 ounces Calamari rings
- 1 teaspoon Salt
- 0.5 cup Soy sauce (for dipping, optional)
- 1 teaspoon Grated ginger (for dipping, optional)
Instructions
Prepare the vegetables by washing and cutting them into evenly sized pieces: slice the carrots and zucchini into thin sticks, cut the sweet potato into thin rounds, and separate the broccoli into individual florets.
Pat the fish fillets, shrimp, and calamari rings dry with a paper towel to remove excess moisture.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
In a separate bowl, lightly whisk the egg yolk. Add the ice-cold soda water to the yolk and mix gently. Do not overmix to maintain the batter's light texture.
Slowly pour the wet mixture into the dry ingredients, stirring gently with chopsticks or a fork until just combined. The batter should be slightly lumpy. Keep the batter cold by placing the bowl over a larger bowl filled with ice or by refrigerating it briefly if needed.
In a deep pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the oil temperature for evenly cooked tempura.
Working in batches, dip the prepared vegetables, fish, shrimp, and calamari rings into the batter, allowing excess batter to drip off, and carefully place them in the hot oil.
Fry for 2-3 minutes, turning occasionally, until the tempura is golden and crispy. Do not overcrowd the pan to ensure proper frying.
Remove the tempura with a slotted spoon and let it drain on a wire rack or paper towels to remove excess oil.
Repeat the process until all the vegetables and seafood are fried.
Serve the tempura immediately with soy sauce mixed with grated ginger or your favorite dipping sauces on the side.
Nutrition Facts
Calories |
9751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.2 g | 1258% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 836 mg | 278% | |
| Sodium | 13418 mg | 583% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 29.6 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 422 mg | 32% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3235 mg | 69% | |
*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.
