Vegan Prawn Tempura
Delight in the irresistible crunch and savory flavor of Vegan Prawn Tempura, a plant-based twist on the classic Japanese favorite! This recipe features tender vegan shrimp coated in a light, airy batter made with all-purpose flour, cornstarch, and cold sparkling water, ensuring the perfect crispy texture with every bite. Quick to prepare in just 25 minutes, this dish is fried to golden perfection in vegetable oil and served hot with a vibrant ginger-soy dipping sauce and fresh lemon wedges for a zesty finish. Perfect for entertaining or as a centerpiece for a cozy dinner, this vegan tempura promises an authentic Japanese experience with a cruelty-free twist. Whether you're new to vegan cooking or simply seeking a bold new flavor, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams vegan shrimp
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup cold sparkling water
- 4 pieces ice cubes
- 4 cups vegetable oil
- 2 pieces lemon wedges
- 0.5 cup soy sauce
- 1 teaspoon grated ginger
Instructions
Begin by preparing your ingredients. Ensure the vegan shrimp is thawed if previously frozen.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Slowly add the cold sparkling water to the dry ingredients while continuously stirring until the batter is smooth. Add ice cubes to keep the batter cold.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). It is important to maintain the oil temperature throughout the cooking process for optimal results.
Dip the vegan shrimp into the batter, making sure each piece is well-coated.
Carefully place a few battered shrimp into the hot oil, avoiding overcrowding the pot, and fry until golden brown and crispy, about 2-3 minutes per side.
Use a slotted spoon to remove the tempura from the oil and drain on a paper towel-lined plate.
Repeat the frying process with the remaining vegan shrimp.
In a small bowl, mix the soy sauce and grated ginger to create a dipping sauce.
Serve the vegan prawn tempura hot with lemon wedges and ginger-soy dipping sauce.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 270% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 134.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 257 mg | 5% | |
*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.
