Tempura (Battered Seafood & Vegetables)

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Servings: 4 servings

Description

• Light, airy, and crispy tempura batter coating succulent shrimp and seasonal vegetables.

Presentation & How It's Eaten

• Served hot with tentsuyu dipping sauce (dashi, mirin, soy sauce) and grated daikon radish.

Ingredients

• 8 large shrimp, peeled and deveined

• 1 small sweet potato, sliced into 1/4-inch rounds

• 4 shiitake mushrooms, stemmed

• 1 cup cake flour (or low-protein flour)

• 1 large egg

• 1 cup ice-cold water

Step-by-Step Directions

• Make Batter: Whisk the egg and ice-cold water together. Lightly fold in the flour (do not overmix; small lumps are preferred for crispiness).

• Prepare Oil: Heat oil in a deep pot to 340°F (170°C).

• Coat & Fry: Dip ingredients into the batter, then carefully drop into the oil. Fry for 2–3 minutes until the batter is pale gold and crisp.

• Drain: Remove with a slotted spoon and drain on a wire rack.

Nutrition Facts (per serving)

• Calories: ~310 kcal

• Total Fat: 14g

• Saturated Fat: 2g

• Cholesterol: 95mg

• Sodium: 280mg

• Total Carbs: 35g

• Fiber: 3g

• Sugars: 4g

• Protein: 14g