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Tempura Assortment
20 min prep · 15 min cook · Medium · 4 servings
A classic Japanese dish featuring crispy, light tempura vegetables and seafood, perfect for sharing or as a flavorful main course.
Ingredients
200g shrimp, peeled and deveined→150g sweet potato, sliced into thin rounds→100g green beans, trimmed→1 small bell pepper, sliced→1 cup all-purpose flour→1/2 cup cornstarch→1 teaspoon baking soda→1 cup ice-cold water→Vegetable oil, for deep frying→Soy sauce, for dipping→Mirin (sweet rice wine), for dipping→Salt, to taste→Cooking salt to taste→Tap an ingredient to explore it
Method
1
Prepare the tempura batter: in a mixing bowl, combine flour, cornstarch, and baking soda. Gradually add ice-cold water, mixing lightly until just combined; some lumps are okay. Keep batter cold.
2
Heat vegetable oil in a deep pot to 170°C (340°F).
3
Dip each ingredient (shrimp, sweet potato slices, green beans, bell pepper) into the batter, coating evenly.
4
Carefully drop the battered pieces into the hot oil, frying until golden and crispy, about 2-3 minutes per batch. Do not overcrowd the pan.
5
Remove with a slotted spoon and drain on paper towels.
6
Serve immediately with dipping sauces made from soy sauce and mirin, or your preferred condiments.
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