Mixed Vegetable & Shrimp Tempura

This Mixed Vegetable & Shrimp Tempura is so simple! I was lucky to learn the secret to a light and crispy tempura batter while living in Japan!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the ingredients for the dipping sauce into a saucepan and let them simmer for a few minutes, then set aside and let cool.

Step 2

Mix all the vegetables in a large bowl and, using your hands, evenly coat them in cornflour, then set aside.

Step 3

Do the same for the shrimp in a separate bowl.

Step 4

Beat the egg yolk and ice cold water in a large bowl. Toss in a few ice cubes to keep the water cold.

Step 5

Gradually add the flour and cornflour to the water/egg mix and then lightly mix. It’s okay to leave lumps in the batter.

Step 6

Toss all the vegetables into the batter mix and ensure they are all equally coated. Next do the same for the shrimp.

Step 7

Heat the oil in a large, heavy-based saucepan to 170ºC (medium/high heat). Drop a bit of batter in the oil to check the temperature. If the batter rises slowly to the top of the oil, starts to sizzle and slowly turns a golden-brown colour, then the temperature is right.

Step 8

Put a large tablespoon of the tempura vegetable mix on a large wooden spoon and slowly place in the oil against the side of the saucepan. Use a large spoon or chopsticks to slide the tempura mix off the wooden spoon and into the oil. Remove the wooden spoon slowly once the tempura mix is secure and firmly bound together.

Step 9

Deep-fry the tempura until it is golden brown, turning a few times. Repeat with all tempura vegetables and shrimp. Drain on kitchen paper to absorb any excess oil.

Step 10

Serve with noodles and either the dipping sauce or lemon wedges and a sprinkle of freshly ground sea salt.

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