Tuesday, February 12, 2008

Shrimp and Vegetable Tempura


  • 20 Large raw shrimps
  • 2 cups Tempura flour
  • 2 cups Iced water
  • 2 Egg yolks
  • 1 Large zucchini (courgette), cut into strips
  • 1 Red pepper (capsicum), cut into strips
  • 1 Onion, cut into rings
  • Oil for deep frying
  • Plain or tempura flour, for coating
  • Japanese sauce to serve


  • Peel and devein the shrimps, leaving the tails intact.
  • Cut 4 incisions in the under-section of each shrimp and straighten them out.
  • Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess.
  • In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix).
  • Heat the oil in a deep pan or wok to moderately hot.
  • Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated.
  • Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels.
  • Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time.
  • Serve immediately with soy sauce.
  • Add strips of fresh ginger to the soy sauce if you like.

Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.

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