Shrimp Veggie Tempura Recipes

TEMPURA DONBURI (RICE BOWLS)

Steps:

• First, prepare the dipping sauce by combining dashi stock, soy sauce, and mirin. We used instant dashi, but if you want to make it yourself, we have detailed instructions in our Miso Soup recipe. At this point, you can also cook the rice you'll serve with the tempura.
• Next, prepare the vegetables, making sure everything is washed and trimmed. Nothing should be too wet ahead of frying, so if needed, pat the vegetables with a kitchen towel or let them sit at room temperature to dry off while you prep everything else.
• Score the shrimp with a sharp knife so that they can lay flat (you can do this lightly if you don't mind them retaining some of their curved shape). Refrigerate the shrimp until you're ready to fry.
• Next, make the batter. Stir together the ice water, cake flour, and egg yolks. No need to get rid of all the lumps-in fact, take care not to overmix it. Pop it in the refrigerator while you heat the frying oil.
• In a small deep pot, heat enough oil to fill it about halfway, over medium-high heat. While that's happening, set up a wire rack over a sheet pan or a platter lined with paper towels. When a drop of the batter sizzles vigorously but doesn't brown too quickly, you're ready to go.
• To fry, swirl one piece of vegetable or shrimp in the batter (for the shrimp, hold it by the tail), and lower it gently into the batter. Fry everything in batches of 3-4 items for 45-90 seconds, turning each item 3-4 times. When the vegetables are lightly golden and the shrimp are lightly golden, orange, and floating, it's ready to be transferred to the wire rack.
• Adjust the heat as needed between batches as you add cold food to the oil. The oil should be hot enough that it doesn't take too long to cook the tempura, but not so hot that the food immediately turns golden when it hits the oil.
• To assemble the tempura donburi bowls, spoon a base of steamed rice into each bowl. Top with with vegetables and a few shrimp per bowl. Serve with the dipping sauce, grated daikon (optional), and perhaps a bowl of miso soup!

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
• Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
• Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
• Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

TEMPURA SHRIMP AND VEGETABLES

Steps:

• Make dipping sauce
• In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
• Make tempura
• Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
• Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
• In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
• In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
• Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
• To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
• Serve tempura immediately with dipping sauce.

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
• One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

CRISPY SHRIMP TEMPURA

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
• One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.