Snack

Shrimp and Vegetable Tempura

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What’s better than a big plate of lightly battered and super crispy shrimp and veggie tempura? Not much in my opinion 🙂 A crispy appetizer to share is a must when I go out with friends, so this dish is perfect and gets us ready for the hot udon or sushi rolls that pair perfectly with it. Is it just me or does it not feel as guilty if I’m eating fried foods, but they’re fried veggies so it technically cancels each other out right? 🙂 Honestly, sometimes I just crave anything in crispy tempura batter, so having this recipe in my back pocket is the best way to quickly satisfy my cravings at home. You won’t believe how simple it is to make with just a few ingredients you probably already have.

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Shrimp and Vegetable Tempura

Recipe by Julia Vuong
0.0 from 0 votes
Course: Snack, Appetizers
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup 1 all purpose flour

  • 1 cup 1 cold water

  • 2 tbsp 2 corn starch

  • 1 tsp 1 baking powder

  • 1 tbsp 1 garlic salt

  • 1 tbsp 1 onion powder

  • 1 tsp 1 paprika

  • 1/2 tsp 1/2 pepper

  • 7 7 ice cubes

  • 1 lb 1 shrimp

  • 1 1 yam or sweet potato

  • 5 5 serrano peppers

  • 1 1 broccoli head

  • Dipping Sauce

  • 3 tbsp 3 soy sauce

  • 3 tbsp 3 water

  • 1 tbsp 1 rice vinegar

  • 1 tbsp 1 sugar

Directions

  • Peel and devein shrimps and cut vegetables
  • Make the batter with flour, water, corn starch, seasonings, baking powder, and ice cubes
  • Lightly coat the shrimp and veggies in the batter and drop into ready to go frying oil and fry until crispy and golden
  • In a sauce pan, combine soy sauce, water, rice vinegar, sugar and cook for 30 secs
  • Enjoy!

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