Vegan Ebi Tempura
Dive into the delightful world of plant-based Japanese cuisine with this Vegan Ebi Tempura recipe! Featuring tender, seafood-inspired konjac shrimp encased in a light and crispy tempura batter, this dish is a must-try for vegans and tempura enthusiasts alike. The batter, made with all-purpose flour, cornstarch, club soda, and a hint of baking powder, creates an irresistibly airy crunch. Served alongside a flavorful dipping sauce crafted from soy sauce, mirin, and fresh ginger, this dish offers a perfect balance of texture and taste. Quick to prepare and perfect for sharing, this golden-fried treat is ideal as an appetizer or a main course. Whether you're craving Japanese-inspired comfort food or looking to impress guests, this recipe is your ticket to a satisfying plant-based twist on classic ebi tempura. Keywords: vegan tempura recipe, konjac shrimp, plant-based Japanese dish, crispy vegan appetizer, vegan comfort food.
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Recipe Information
Ingredients
- 12 pieces Konjac shrimp
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Club soda
- 0.5 teaspoon Salt
- 4 cups Vegetable oil
- 0.25 cup Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Grated ginger
- 2 tablespoons Green onions, finely chopped
Instructions
Begin by patting the konjac shrimp dry with a paper towel to remove excess moisture. This helps the batter adhere properly.
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Add the salt and mix until combined.
Gradually pour the club soda into the dry ingredients, gently whisking as you go to form a smooth batter. Be careful not to overmix; it's okay if it’s a little lumpy.
Heat the vegetable oil in a deep frying pan or a pot over medium-high heat until it reaches about 350°F (175°C).
Once the oil is hot enough, dip each piece of konjac shrimp into the batter, ensuring it is fully coated, then carefully place it into the hot oil.
Fry the 'shrimp' in batches to avoid overcrowding the pan. Allow each batch to cook for about 2-3 minutes, or until golden brown and crispy.
Once cooked, remove the tempura from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil.
To prepare the dipping sauce, combine the soy sauce, mirin, and grated ginger in a small bowl and stir well.
Serve the vegan ebi tempura hot, garnished with finely chopped green onions, alongside the dipping sauce.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 134.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 115 mg | 2% | |
*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.
