Japanese Vegetable and Shrimp Tempura
Learn how to make light, crispy Japanese vegetable and shrimp tempura at home. This quick and easy recipe is perfect for creating a delicious appetizer or side dish in just 30 minutes!
Japanese Vegetable and Shrimp Tempura is a beloved dish known for its airy, crisp texture and incredible flavor. The secret lies in its simple, ice-cold batter and the perfect frying technique, which locks in the natural taste of fresh vegetables and succulent shrimp.
In this recipe, sweet potatoes, zucchini, carrots, and green beans join juicy shrimp in a light coating that fries to golden perfection. Paired with a savory dipping sauce made from soy sauce, mirin, and dashi, this tempura is both an indulgent treat and a testament to the elegance of Japanese cooking. Whether you're hosting a dinner party or enjoying a quiet night in, this dish is sure to impress.
- 1 cup all-purpose flour (120 g)
- 1 cup water (240 ml)
- 1 large egg
- A pinch of salt
- 8 large shrimp, peeled and deveined
- 1 small zucchini, sliced into ¼-inch rounds
- 1 carrot julienned
- ½ cup dashi or vegetable broth (120 ml)
- 3 tbsp soy sauce
- 2 tbsp mirin
- Start by preparing the ingredients. Wash and slice the vegetables into even portions for uniform cooking. Peel and devein the shrimp, leaving the tails on if preferred. Make small cuts along the shrimp’s belly to prevent curling during frying. Pat the shrimp and vegetables dry to ensure the batter adheres well.
- Mix the batter by lightly whisking the egg in a bowl. Add the ice-cold water and stir gently. Sift in the flour and salt, then mix with chopsticks or a fork. The batter should remain lumpy, as this creates a light and crispy texture.
- Heat the oil in a deep pan or wok to a depth of 2–3 inches. Warm the oil to 340–350°F (170–180°C). A thermometer helps maintain accuracy, as the correct temperature is key for perfect tempura.
- Before frying, lightly coat the shrimp and vegetables with flour. This helps the batter stick evenly. Dip each piece into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry in small batches to prevent overcrowding, cooking each piece for 2–3 minutes until golden and crispy. Flip occasionally for even frying. Once cooked, transfer the tempura to paper towels to drain excess oil.
- Prepare the dipping sauce by combining dashi, soy sauce, and mirin in a small saucepan. Heat gently, stirring until blended. Add grated ginger for extra flavor.
- Serve the tempura immediately, arranged on a plate with the warm dipping sauce on the side. For a complete meal, pair with steamed rice or miso soup.
- Savor the crunch of this homemade Japanese vegetable and shrimp tempura and enjoy the authentic flavors of Japan!
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